Pineapple Upside Down Cake with Peri-Peri Caramel Sauce

Preheat oven to 350°F.

For the topping, in a saucepan, melt butter over medium heat. Add the brown sugar and salt to the melted butter, stirring until the sugar is dissolved and the mixture is smooth. Pour the brown sugar mixture into a 9-inch round cake pan.

Slice 7 of the pineapple rings in half then arrange them around the pan. Place a whole pineapple ring in the middle. Add the halved and pitted cherries in the center of each pineapple slice. Set aside.

For the cake batter, in a mixing bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, cream together the softened butter, canola oil, and granulated sugar until light and fluffy using an electric hand mixer or stand mixer with whisk attachment. Add the eggs one at a time to the sugar mixture, mixing well after each addition then stir in the vanilla extract.

Add the dry ingredients to the wet mixture, alternating with the heavy cream and pineapple juice. Begin and end with the dry ingredients, mixing until just combined. Be sure not to overmix.

Pour the cake batter over the pineapple and brown sugar topping, spreading it evenly. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean or until the internal temperature reads 200°F on an instant-read thermometer.

Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes before inverting.

In a small bowl, mix the heavy cream, salt, chili powder and vanilla extract. Stir well.

Pour the water into heavy-bottomed saucepan. Add the sugar and stir gently just to combine. Heat over medium heat for about 6 to 8 minutes. Resist the urge to stir.

When you start to see a light amber color (about 310°F), reduce the heat to medium-low and continue cooking until the color darkens to a deep amber (about 350°F), another 4-6 minutes. Again, do not stir just yet as this can cause the sugar to crystallize. You can, however, swirl the pan to be sure the sugars are melting evenly.

Remove the pan from the heat and carefully add the cream mixture. The sauce will bubble up, so be very careful during this step. Stir continuously until the mixture is smooth. Add lemon juice and continue to stir until combined and silky.

Place a serving plate upside down on top of the cake pan. Carefully flip the cake pan and the plate together to release the cake onto the plate. Drizzle the caramel sauce over the pineapple upside-down cake. Serve and enjoy!