Slow Cooker Pineapple Upside-Down Cake

Ingredients:

• 10 tbsp (150 g) softened butter, plus extra for greasing
• 0.5 cup brown sugar
• 2 tbsp dark rum
• Half a ripe pineapple, peeled and cored and cut into 1cm thick slices.
• 1 cup flour
• 1/2 cup pecans, toasted and finely chopped
• 3/4 tsp baking powder
• 0.5 tsp ground cinnamon
• 1/4 tsp. grated nutmeg
• 2/3 cup granulated sugar
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• 2 tbsp. whole milk
• 0.5 cups heavy cream
• 1 tbsp powdered sugar
• 1 tablespoon chopped maraschino cherries + whole cherries for garnish

Preparation:

1. Butter a 4-quart slow cooker. Line it completely with a double layer of foil, then butter the foil. Cut 4 tablespoons (60 g) of butter and spread it in the bottom of the slow cooker, sprinkle with brown sugar and drizzle with rum. Overlap the pineapple slices on top, covering the bottom completely, and press them into the sugar mixture.
2. In a medium bowl, combine flour, nuts, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), combine the remaining 6 tablespoons (90 g) butter and granulated sugar and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla.
4. Reduce mixer speed to low and beat in the flour mixture just until combined. Add the milk, increase speed to medium-high, and beat until smooth, about 30 seconds. Spread the batter evenly over the pineapples in the slow cooker.
5. Cover the slow cooker with a double layer of paper towels (making sure the paper doesn't touch the pie) to prevent condensation from dripping from the lid onto the pie. Cover and cook on low until a toothpick inserted into the center of the pie comes out clean, 3-4 hours. Turn off the slow cooker and let the pie rest for 20 minutes.
6. Remove the pie by pulling the foil and place it on a wire rack to cool (it can be served warm or at room temperature). Carefully invert it onto a serving plate and remove the foil.
7. Whip the cream until soft peaks form. Fold in the powdered sugar and chopped cherries. Serve the pie slices with a dollop of whipped cream and a cherry.