Pineapple Upside-Down Cake With Fresh or Canned Pineapple

Ingredients

• ½ cup butter, melted
• 1¼ cup packed brown sugar
• 3½ cups fresh or canned pineapple chunks (if using canned, drain them)
• 2⅔ cups flour
• 1¾ cups sugar
• 1 tbsp baking powder
• ¾ tsp salt
• ⅔ cup vegetable oil
• 1½ cups milk
• 2 eggs
• 1 tsp vanilla

Instructions

1. Preheat the oven to 350F.
2. Pour melted butter in a non-stick 9x13 baking pan and distribute evenly so the bottom of the pan is coated with butter. Sprinkle the brown sugar over the melted butter. 
3. Add the pineapple chunks to the pan and distribute them in an even layer.
4. Put flour, sugar, baking powder and salt in a large mixing bowl and mix with a spoon to combine.Add oil, mil, eggs and vanilla to the flour mixture. Mix all the ingredient thoroughly until smooth (you can mix by hand with a spoon or with an electric mixer).
5. Pour the batter evenly into the pan over the pineapple layer.Put the pineapple cake in the oven and bake for 1 hour.
6. Remove the cake for the oven and run a knife around the sides of the pan to make sure the cake sides are separated from the pan.
7. Put a large platter or baking sheet over the cake pan and quickly flip the cake over. Carefully lift the baking pan off the inverted cake.
8. Pineapple upside-down cake can be served warm or at room temperature.

Source:www.melaniecooks.com