Pineapple Upside Down Cake

Heat:

1/4 cup butter

in an 8 x 8 x 2 inch pan (or larger).

Stir in:

3/4 cup packed brown sugar

Drain:

1 can (14-16oz.) crushed pineapple (packed in syrup)

reserving the syrup.

Spread:

1 cup of the drained, crushed pineapple

over the brown sugar. Put in oven to heat on low (275°F) while mixing cake batter.

Beat:

2 eggs
3/4 cup granulated sugar
1 teaspoon vanilla

Fold in:

1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt

Stir in:

1/2 cup reserved syrup (from can of pineapple)

Pour over pineapple mixture and bake about 40 minutes or until done in a 350°F oven.

Let stand a few minutes before turning upside-down on a serving plate. Serve warm with or without whipped cream or rum sauce.