Pineapple Upside Down Cake | Smart Balance

Spray a glass 9x13 pan with the non stick spray. Preheat oven to 325.

In the pan, arrange the pineapple slices with the cherry in the middle.

In a small saucepan, melt the butter and 1 ½ cups of brown sugar over medium heat until just bubbling. Pour evenly over top of the pineapples.

In a mixing bowl, stir together flour, sugar, remaining 1 cup of brown sugar, baking soda, and salt.

Add the eggs, oil, vanilla, rum and milk and stir by hand just until ingredients are moistened.

Pour the batter into the prepared pan and bake for 45-50 minutes, or until a wooden pick inserted comes clean.

Cool the cake in the pan for 5 minutes, and then invert on to a serving plate.