Instructions:

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