Gluten-Free Pineapple Upside-Down Pancakes

Ingredients:

1 pineapple, sliced into 10 (1/2-inch) rounds
1/4 cup packed dark brown sugar
1 cup Bisquick™ Gluten Free mix
1 cup milk
2 tablespoons vegetable oil
1 egg
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon cinnamon
Maraschino cherries, for topping
Maple syrup, for topping (make sure syrup is labeled gluten-free or pure)

Directions:

Use a 1 to 2-inch biscuit or round cookie cutter to core each pineapple round.
Heat griddle or skillet over medium heat. Brush lightly with butter or oil. Cook pineapple rings 2 minutes. Sprinkle with brown sugar, then flip and cook another 2 minutes until caramelized. Transfer to a plate.
Combine Bisquick™, milk, vegetable oil and egg; stir until combined. Pour 1/4-cupfuls batter onto hot griddle, then top each pancake with a pineapple ring. Cook 3 to 4 minutes until bubbles form on the surface and edges are dry; flip and cook another 2 minutes until cooked through.
In a large bowl using an electric hand mixer or the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream, powdered sugar and cinnamon on high speed until stiff peaks form.
Top pancakes with maple syrup, whipped cream and maraschino cherries.