Fizzy Pineapple Upside-down Cake – Kitchen Alchemy

Ingredients

• Pineapple Upside-Down Cake
• 9-12 ¼ inch Pineapple Slices
• 322g (1 ½ Cup) Sugar (for caramel)
• 200g (1 Cup) Water
• 60g (9-12 cherries) Amarena Fabbri Cherries
• 4 Eggs
• 210g (1 Cup) Vegetable Oil
• 430g (2 Cups) Sugar (for cake)
• 5g (2tsp) Glycerol Monostearate
• 275g (2 Cups + 3 Tbsp) All-Purpose Flour
• 10g (2 tsp) Baking Soda
• 3g (1 tsp) Baking Powder
• 1.3g (½ tsp) Salt
• 4g (2 tsp) Cinnamon
• 1.5g (1 tsp) Nutmeg
• .3g (¼ tsp) Ginger
• 140g (⅔ Cup) Grated Pineapple
• Brown Buttercream Frosting
• 454g (2 cups) Unsalted Butter, Softened
• 65g (½ Cup) Powdered Sugar, Sieved
• 1g (⅛ tsp) Salt
• Pineapple Fizzy
• 30g (3 Tbsp) Texturas Fizzy
• 7.5g (1 ½ tsp) Flavor Base
• 7,5g (1 Tbsp) Pineapple Powder