Lower-Carb Pineapple Upside-Down Cake

1  stick		butter, divided
1  teaspoon		brown sugar
2  teaspoons		Swerve Brown Sugar Substitute
1/2  teaspoon		sugar
1  whole		whole King Arthur Yellow KETO Baking Mix
5		eggs
3/8  cup		oil
5  pieces		pineapple ring slices
5		maraschino cherries
1/4  cup		pineapple juice
1/4  cup		water
1/2  cup		half and half
1  teaspoon		sour cream
1  dash		nutmeg
1/4  teaspoon		almond extract
1  teaspoon		vanilla extract
1  teaspoon		vanilla paste

Tip: Click on the ingredient links to learn the nutritional information for all the Lower-Carb Pineapple Upside-Down Cake ingredients. The serving size for any ingredient in Lower-Carb Pineapple Upside-Down Cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Soften 6 T butter and mix with brown sugar and brown sugar substitute and dash nutmeg; spread in bottom of baking pan;
Press pineapple slices until as dry as possible, slice 4 into half-rings
Slice 4 maraschino cherries in half
Arrange fruit on top of butter/sugar paste—I put whole ring & cherry in center and then place 8 pineapple halves evenly around it, with a half-cherry in arc of each half-slice; set aside
Prepare Baking Mix, but substitute 2T melted butter and 3/8 cup oil for 1/2 c oil; use water/juice/half and half for 1 cup liquid.
Add extracts, sour cream and dash nutmeg. Combine as directed (eggs/liquids first till combined, then dry mix) and spoon, pour carefully over fruit so you don’t disturb/move fruit as placed. Smooth batter evenly in pan and bake according to box directions. When done, let sit briefly—no more than 8-10 minutes, and invert onto serving plate, so the bottom with the fruit is on the top. Serve plain or with desired garnish (I serve with Zero Sugar Reddi Wip and/or CarbSmart vanilla ice cream.)
NOTE: I make in a 10.5” Wilton Cake Pan, and cut into 10 slices, which also reduces carbs.