Pineapple Upside-Down Gouda Cake recipe

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