Pineapple Upside Down Cake

• 3 Tbsp butter
• 1/2 cup packed brown sugar
• 2 (8 oz) cans pineapple rings, drained
• 13 maraschino cherries, drained
• 3/4 cup 2% milk
• 1 1/3 cups all-purpose flour
• 3/4 cup sugar
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 1/3 cup soft butter
• 1 egg

1. Preheat the oven to 350°F. Place butter and brown sugar in a 9-inch round cake pan and place in the oven while preheating. When the butter is melted, remove the pan from the oven and spread mixture evenly on the bottom. Arrange pineapple slices over the brown sugar butter. Place the cherries around the pineapple.

2. Put all remaining ingredients in the bowl with kneading/crushing blade. Launch the P3 pastry program. At the end of the program, pour the batter over the pineapple.

3. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes in the pan. Place a heatproof plate over the pan and turn upside down; let stand for 5 minutes. Remove the pan. Using a spatula, scrape any topping that is still in the pan onto the cake. Serve warm.