Upside Down Cake, 7 Points+

Ingredients

•  20 oz canned pineapple packed in juice, rings    
•  6 Tbsp reduced-calorie margarine    
•  2 Tbsp packed light brown sugar    
•  7 item(s) maraschino cherries, halved    
•  1 cup(s) all-purpose flour    
•  3/4 tsp baking powder    
•  1/4 tsp baking soda    
•  1/4 tsp table salt    
•  1/2 cup(s) fat free skim milk    
•  1 tsp vanilla extract    
•  1/2 cup(s) sugar    
•  2 large egg(s)    

Instructions

1. Preheat oven to 350ºF. Drain pineapple and reserve 2 tablespoons of juice; set aside.
2. Melt 2 tablespoons of margarine and pour into the bottom of a 9-inch round cake pan. Top margarine with brown sugar and, using a fork, swirl together to make an even layer. Place 1 pineapple ring in center of pan and arrange 6 more rings around it. Place cherry halves, cut side up, in center of each ring and in spaces between rings; set aside.
3. In a medium bowl, combine flour, baking powder, baking soda and salt; set aside.
4. In a small bowl, combine milk, 2 tablespoons of reserved pineapple juice and vanilla.
5. In a large mixing bowl, beat together remaining 4 tablespoons of margarine and granulated sugar. Add eggs, one at a time, mixing well after each addition. Add flour mixture and milk mixture in small batches, alternating each and beginning and ending with flour mixture; mix until blended. Pour batter over pineapple in pan.
6. Bake until a wooden toothpick inserted near the center of cake comes out clean, about 30 to 35 minutes. Cool 2 minutes in pan, invert pan onto a serving plate and slice into 8 pieces. Serve warm or at room temperature.