Upside-Down Pineapple Cake

Ingredients
1 1/2 cup all-purpose flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp salt
1/3 cup canola oil (can use 1/4 cup to make it lighter)
1 Tb white vinegar
1 (20 oz) can pineapple slices (in unsweetened juice)
7 cherries
1/4 cup brown sugar (not packed)

Method

• Preheat oven to 350°F.
• Arrange pineapple slices on the bottom of a 12-inch spring form pan. Place a cherry in the middle of each pineapple ring. Sprinkle with the brown sugar.
• Mix flour, sugar, baking soda, and salt in a large bowl.
• Pour juice off pineapple can into a measuring cup, add water to make 1 cup. Add to the pineapple juice mix, oil and vinegar.
• Mix wet ingredients into the dry ingredients (don't overmix). Dump the mix into the spring form.
• Bake for 38-40 minutes, or until a toothpick inserted in the middle comes out clean.
• Let cool for 20 minutes, loosen sides of ring using a knife or a spatula. Remove ring. Flip cake onto a serving plate and remove bottom.