Drain juice from canned pineapple.
Melt 1/4 cup butter (1/2 stick) in the pan. I find cast iron works best because this will also be going into the oven.
Sprinkle 1/2 cup brown sugar evenly over the butter.
Place pineapple slices around the pan. You can arrange them in a nice "design" if you want. I like to put one in the middle and then arrange the rest around it.
Next we're going to make the cake batter. This is really easy because everything goes into one bowl...
...the flour, sugar, baking powder, salt…
...the milk, melted butter, egg and vanilla (measurements are in supplies).
Blend 1/2 minute on low speed, scraping bowl constantly.
Then beat three minutes on high speed.
Lick the beaters clean. Or let your kids, honey, friends or family lick them.
Pour batter evenly over the pineapples in the pan.
Use a spatula to make sure the batter goes evenly to the edge and take out any air bubbles.
Into the oven! Bake 35 to 45 minutes or until a toothpick inserted into center comes out clean.
Now here comes the fun part – turning it upside down. Place a plate over the pan...
...and invert the pan so the cake comes out onto the plate.
Like this! The brown sugar and butter have caramelized and made the cake sweet and crunchy on the outside complemented by the juicy pineapple. Is your mouth watering yet?!
¡Ta da! There you have it. See? I told you this was going to be easy! Serve warm. Serve with whipped cream if you like. Enjoy!