Pineapple Upside Down Cake

In large mixing bowl, combine dry ingredients:
2 ½ C. Flour
1b C. Sugar
1 t. Salt
3½ t. Baking Powder

then add in wet ingredients and Mix:
1¼ C. Milk
1 C. Oil
3 Eggs
1 Tb. Vanilla

In separate bowl, combine:
3/4 C. Softened Butter (1 1/2 sticks)
1 1/4 C. Brown Sugar
Mix until smooth.

Open a 9 oz. can of Crushed Pineapple, drain and set aside.
Open a 9 oz. Can of Pineapple rings, drain and set aside.

Grease a 9x13 inch pan, (Wilton’s Cake Release is the best for preparing cake pans) and spread brown sugar mixture evenly across the bottom of the pan. Place pineapple rings until there is a single layer covering the bottom of the pan. With a spoon, tuck crushed pineapple in and around the pineapple rings until you have one solid layer of pineapple. If you so desire, you may add maraschino cherries in the middle of the pineapple rings instead of pineapple.
Place in preheated oven (350)and bake for 35 to 45 minutes, checking at 5 minute intervals between 35 and 45 minutes. When the cake is lifting away from the edges of the pan, it is ready.
Happy Eating. This recipe is from Candice Salima (candicesalima.com)

Years ago I lived down the street from Candice and she shared this recipe with me. It was the very best scratch cake I have EVER eaten and with all the gooey brown sugar and pineapple...WOW! The cake is moist, dense and not too sweet. I had lost my copy of the recipe and was so happy to find it again on her website. I have already made it twice in the last week, we like it that much!!!