Light Pineapple Upside Down Cake

My 16 year old daughter made Light Pineapple Upside Down Cake last night, y’all help me make her day with compliments …Be kind

Ingredients:

For the Topping:

9 Tablespoons unsalted butter-melted

1 cup packed light brown sugar

3 (20 oz.) can sliced pineapple(8 ring for every layer) -drained and

save the juice

40–50 maraschino cherries (if they are large use 20–25 and cut them

in half)

For the Cake:

2 1/4 cups (210g) sifted all-purpose flour, don’t over measure

3 Tablespoon cornstarch

1 1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup packed light brown sugar

3 Tablespoons granulated sugar

9 Tablespoons unsalted butter- melted

3 egg

1/2 cup plain Greek yogurt

3 Tablespoons milk

6 Tablespoons pineapple juice -reserved from the canned pineapple

1 Tablespoon vanilla extract

Filling:

2 cups heavy whipping cream

1/4–1/2 cup powdered sugar (to taste)

2 tsp cinnamon

2 tsp vanilla extract

Instructions: