Pineapple upside down cake

Upside down Pineapple cake (http://food-thought-for.blogspot.com/2011/01/vacation-that-never-ended-pineapple.html)

2 cup all purpose flour + 1 tsp for dusting

1 1/4^th  cup sugar

1 stick of butter molten + 1/3^th stick molten separately + 1 tsp for coating the pan

1 tsp of vanilla

1 tsp of baking powder

3 eggs

1 cup of milk

1/8^th tsp of  salt

1 can of sliced pineapple.

1 cup pf brown sugar

1 9 inch round pan

Butter and dust the pan
Spread the brown sugar on the pan. Coated the bottom completely.
Pour 1/3^th stick of molten butter evenly on top of the sugar. Now place the four slices.

In a bowl beat the rest (1 stick of butter) for 2 mins.
Add the sugar slowly and keep beating till foamy. About 3 mins.
Add the eggs one at a time and keep beating well after adding each one.
Now add the vanilla.  

In a separate bowl, mix the flour, salt and baking powder.
Add the dry mixture to the egg-sugar –butter mixture. BUT along with the milk. Start with the flour mixture followed by the milk. Do this is three installments, beginning and ending with flour. Beat well.

Now, carefully spread the batter over the pineapple in the baking pan.

Preheat oven to 350F for 8 mins. Place the pan in the warm oven and bake for 1 hour, or till tooth pick comes out clean when inserted in the center

Turn off oven and let the  cake rest inside the warm oven for 15-20 mins. Take it out and let it cool completely. 1 hr.

Loosen the edges by running a knife around the edges in a smooth motion. Place your hand on the cake and carefully flip the pan. Tap the back of the pan gently till cake comes out :)