Pineapple Upside Down Cake

Ingredients

Preheat the oven to 325°F
Grease a 10×2 inch round non-stick pan with butter. Use parchment paper and lay it flat at the bottom of the pan.
Place the cake pan over the stove on low heat. Combine the brown sugar and the butter, stir slowly until the sugar dissolves. Once the mixture is bubbly, remove pan from heat. Arrange pineapple slices on top of the caramel mixture.
In a medium size bowl, combine the flour, ground almonds, baking powder, and salt.
In a separate bowl, beat the sugar and butter together for about 2 minutes. Add one egg at a time, beating well after each addition. Beat in the vanilla.
Add the dry ingredients alternatively with the Tío Francisco Crema Mexicana or Tío Francisco Crema Centroamericana into the butter mixture, mixing well after each addition just until ingredients are well combined.
Pour the cake batter over the pineapple and caramel.
Bake the cake for about 50-55 minutes.
Cool the cake for about 5-10 minutes before turning it over onto a platter.
Garnish with maraschino cherries.

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