Pineapple Upside-Down Cake

Directions:

1. Preheat oven to 350°F and prepare 3 9-inch round cake pans. If you don’t have three pans you can repeat the process for each layer after one is done.
2. Spread 3 tablespoons of melted butter into the bottom of each round cake pan.
3. Sprinkle brown sugar onto the butter (1/3 cup brown sugar in each pan).
4. Arrange the pineapple slices to cover the bottom of the pan and arrange cherries between the pineapple slices.
5. Set aside.
6. To make the cake in a medium bowl, sift together flour, cornstarch baking powder, and salt, and set aside.
7. In a large microwave-safe bowl, melt butter in the microwave, whisk in the sugars – mixture will be gritty.
8. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined.
9. Slowly whisk in dry ingredients until no lumps remain.
10. Gently pour/spoon batter into prepared pans and smooth the top.
11. Bake for 30 minutes (until a toothpick inserted in the center comes out clean).
12. Invert the first layer on a large serving plate and the other two on a parchment paper to cool completely.
13. To make the cinnamon whipped cream using a mixer whip the heavy whipping cream until soft peaks form, add cinnamon, powdered sugar and vanilla and continue beating until stiff peaks form.
14. Reserve 1/2 cup of cinnamon whipped cream for garnish.
15. To assemble the cake spread 1/2 of remaining whipped cream onto bottom cake layer.
16. Using a really large spatula transfer the second cake layer onto the whipped cream layer (be careful the cake layer could fall apart really easily), spread the remaining whipped cream, and top with the third cake layer.
17. Cover the cake and store in the refrigerator for up to 3 days.