PINEAPPLE UPSIDE-DOWN CAKE

This cake is sooooo sweeeet & sooo goood it will melt in your mouth. You won't want to share,, better make two!
By Chef 420

INGREDIENTS:
1        (15 ounce) can crushed pineapple
1        (15 ounce) can pineapple rings
1/4     cup Medicated butter,(melted)
1        cup packed brown sugar
3        cups all-purpose flour
5        teaspoons baking powder
1        cup Medicated butter (softened not melted)
1 1/2  cups white sugar
2        eggs
1        tablespoon vanilla extract

DIRECTIONS:
#1. Read 7 Rules For Baking The Perfect Cake
Grease a 9x13 inch pan and preheat oven to 350 degrees F (175 degrees C).
Drain crushed and sliced pineapple and reserve juice.
Combine 1/4 c.melted butter, brown sugar, crushed pineapple and 2 tablespoons pineapple juice.
Arrange the rings on the bottom of the pan and spread the crushed pineapple/brown sugar mix evenly on top.
Add enough water to remaining juice to make 1 1/3 cup of liquid. Set aside.
Combine flour and baking powder. Set aside.
Cream 1 c. softened butter and white sugar until light and fluffy.
Add eggs and vanilla, and beat for 1 minute.
Add flour mixture alternately with juice, beginning and ending with the dry ingredients.
Pour over the pineapple in your pan.
Bake at 350 degrees F (175 degrees C) for 40 minutes or until toothpick inserted in center comes out clean.
Cool in pan 5 minutes and then turn out.

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