Ingredients:
Topping
¼ cup salted butter melted
½ cup light brown sugar
One fresh pineapple sliced and diced into 1 inch chunks (You may have left over - just eat and enjoy!)
Vanilla Cake
½ cup (1 stick) Butter, softened to room temperature
¾ cup granulated sugar
2 large eggs @room temperature
1 teaspoon vanilla extract
1 ½ cups non-bleached all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup whole milk @ room temperature
Directions:
Preheat oven to 350F.
Place a piece of parchment paper onto the bottom of a 10" cake pan. (Hint - turn your pan upside down and trace the parchment paper around the pan to get a circle.) Place this circle piece on the bottom.
Pour melted butter into a bowl or cup and add the brown sugar. Mix together well.
Spread the brown sugar and butter evenly over the bottom of the parchment lined cake pan.
Arrange the pineapple chunks over the bottom of the pan. (Covering completely)
To prepare vanilla cake, beat the butter and sugar in your mixer bowl until creamy and well-combined.
Add the eggs, beating one at a time until combined.
Stir in the vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined after each addition.
Pour the batter evenly over the pineapple chunks.
Bake at 350F for 30 minutes. At the 30 minute mark, loosely cover with a piece of foil and continue to bake (still on 350F) for another 15 minutes, until a toothpick inserted in the center comes out mostly clean. (total cook time for cake will be 45 minutes).
Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter.
Let cool completely and serve!
