Here's the recipe:
Ingredients
butter (for greasing)
2 tablespoons sugar
6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
11 glace cherries (approx. 75g total weight)
100 grams plain flour
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
100 grams soft butter
100 grams caster sugar
2 large eggs
Method
Preheat the oven to 200°C
Butter a tarte Tatin tin (24cm wide at the top and 20cm diameter at the bottom) or use a 23cm cake tin (neither loose-bottomed nor springform).
Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.
Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and, with one deft - ha! - move, turn it upside-down.
*I used a square cake tin, so 9 slices of pineapples.
Source: http://www.nigella.com/recipes/view/pineapple-upside-down-cake-51
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