Carrot upside-down pineapple cake - Trois fois par jour

Ingredients

• 1 cup of brown sugar
• ½ cup of melted butter
• 1 pineapple, peeled, corred and sliced in 1″ pieces (or pre-sliced from a can)
• 1 ½ cup of all-purpose flour
• 1 teaspoon of baking powder
• 1 teaspoon of ground cinnamon
• ¼ teaspoon of baking powder
• A pinch of salt
• ½ cup of vegetable oil
• ¾ cup of sugar
• 2 large eggs
• ½ teaspoon of vanilla extract
• ¾ cup of crushed pineapple (canned)
• 1 cup of carrots, grated
• ½ cup of Grenoble walnuts, chopped
• 1 cup of 35 % whipping cream
• ¾ cup of white chocolate chips