Pineapple Upside-Down Cake

• 10–12 pineapple slices (canned or fresh)

• ½ cup (150 g) brown sugar

• 4 tbsp (60 g) unsalted butter (for topping)

• 6–10 glacé cherries (optional, for centers)

• 1½ cups (190 g) all-purpose flour

• 1½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ½ cup (113 g) unsalted butter (softened)

• ¾ cup (150 g) sugar

• 2 eggs (room temperature)

• 1 tsp vanilla essence

• ½ cup (120 ml) milk

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