Pineapple Upside-Down Gouda Cake

Source: Wisconsin Milk Marketing Board, Inc.

1/4 cup unsalted butter, melted
1/2 cup brown sugar
1/2 cup pineapple sauce, divided
3 to 4 canned pineapple rings, drained (do not use fresh pineapple)
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 cup (4 ounces) finely shredded Wisconsin Gouda cheese
Heavy cream, whipped (optional)

Line the bottom of a round 8 x 2-inch cake pan with parchment or wax paper.

Combine melted butter, brown sugar and 1/4 cup of the pineapple sauce. 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 sauce and cheese.

Pour batter over pineapple slices in cake pan. Bake at 375?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.

Nutrition information per serving: 241 calories, 29 grams carbohydrate, 6 grams protein, 11 grams fat, 86 milligrams cholesterol, 306 milligrams sodium, 132 milligrams calcium. (99 calories or 41% of calories from fat)

Serves: 6 to 8