Pineapple Upside Down Gouda Cake - cooking recipe

Ingredients

1/4 cup unsalted butter, melted
1/2 cup brown sugar
1/4 cup pineapple juice
Filling
1/4 cup pineapple juice
3 -4 canned pineapple rings, drained (do not use fresh pineapple)
3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
1 cup finely shredded wisconsin gouda cheese
heavy cream, whipped (optional)

Preparation

Line the bottom of a round 8x2 inch cake pan with parchment or wax paper.
Combine melted butter, brown sugar and 1/4 cup of the pineapple juice. Pour into the prepared cake pan. Arrange pineapple slices over mixture. Set aside.
Combine flour, baking powder and salt. In a large mixing bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well-combined. Stir in remaining pineapple juice and cheese.
Pour batter over pineapple slices in cake pan.
Bake at 375 degrees F for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper.
Serve warm with whipped cream, if desired.