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Butterscotch Pineapple Upside Down Cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 (12 ounce) package butterscotch flavored morsels, divided
3/4 cup butter, softened, divided
2 (8 ounce) cans sliced pineapple, drained, reserving 3/4 cup juice
8 maraschino cherries
1 cup granulated sugar
2 eggsPreheat oven to 350 degrees F.In medium bowl, combine flour, baking powder and salt; set aside.In 10-inch cast iron skillet over low heat, combine 1 cup butterscotch flavored morsels and 1/4 cup butter. Stir until morsels are melted and mixture is smooth. Remove from heat. Arrange pineapple with maraschino cherries inside the pineapple rings in skillet.In large bowl, combine sugar, remaining 1/2 cup butter and eggs; beat until creamy. Gradually beat in flour mixture alternately with reserved 3/4 cup pineapple juice. Stir in remaining 1 cup butterscotch flavored morsels. Pour over pineapple.Bake for 35 to 40 minutes.Immediately invert onto serving plate.


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