1/2 c. unsalted butter, melted
2/3 c. packed brown sugar
3 c. fresh pineapple-cut into chunks
1 1/2 c. flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk
Preheat oven to 350 degrees.
In a small bowl stir together the melted butter and brown sugar; spread the mixture evenly in a well buttered cake pan. Pat the pineapple very dry between several sheets of paper towel and arrange it evenly on top of sugar mixture.
Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
Place the cake in middle of oven. Bake for 45 to 55 minutes. Let cake cool in pan on a rack for 15 minutes. Run a thin knife around the edges and invert the cake onto a plate. Serve cake warm or at room temp.
