Pineapple Upside-Down Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 5 tablespoons butter 
• 0.3 cup mrs richardson's butterscotch caramel sauce fat-free
• 2 large eggs 
• 1.3 cups flour all-purpose
• 0.5 cup buttermilk low-fat
• 9  maraschino cherries drained
• 20 ounce pineapple rings drained canned
• 0.3 teaspoon salt 
• 0.7 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• paper towels
• oven
• knife
• whisk
• wire rack
• baking pan
• microwave
• measuring cup

Directions

1. Preheat oven to 35
2. Press 9 pineapple slices between paper towels until barely moist; set aside. Reserve the remaining pineapple for another use.
3. Coat a 9-inch square baking pan with cooking spray; drizzle caramel topping over bottom of pan. Arrange prepared pineapple slices in a single layer over caramel; place 1 cherry in the center of each slice.
4. Place the butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until the butter melts.
5. Add sugar, stirring with a whisk.
6. Add eggs, and stir well. Stir in low-fat buttermilk and next 4 ingredients (buttermilk through baking soda). Lightly spoon 1 1/4 cups flour into dry measuring cups, and level with a knife.
7. Add flour, stirring just until blended (do not overstir).
8. Pour the batter into prepared pan.
9. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 1 minute in pan on a wire rack.
10. Place a plate upside down on top of the cake, and invert onto plate. Cool completely.
11. Cut cake into squares.