Pineapple Upside Down Cake

eggs room temperature
TOPPING
½ cup 1 stick 113 g Challenge Butter melted1 cup 200 g brown sugar packed
PINEAPPLE
2 pineapples cut into long slices
Instructions
YELLOW CAKE
Preheat oven to 350F. Get out a 12inch castiron skillet.
In a medium bowl sift together flour sugar baking powder and salt. Set aside.
Place softened butter into a stand mixer and mix on medium for 12 minutes.
Place dry ingredients into the stand mixer and combine with butter for 30 seconds.
Add milk oil vanilla and eggs and mix on mediumhigh until ingredients are combined.
TOPPING
Pour melted butter into an ungreased skillet. Sprinkle the brown sugar evenly over the butter.
ASSEMBLE THE CAKE
Take the long slices of pineapple and start layering them around the edge of the pan directly over the butter and brown sugar. It is fine to sneak them up the sides a bit. Continue layering pineapple around the pan working towards the center making sure there is no brown sugar coming through.
Pour prepared cake batter over the pineapple.
Place skillet in the oven for 3842 minutes or until the bottom is browned and the center does not jiggle. You can test the cake with a toothpick just insert it and if you remove it with any wet batter the cake is not done.
When the cake is done remove from the oven and let sit for a couple of minutes. Take a large serving platter and place it facedown on the hot skillet. With one handheld flat on the bottom of the platter and the other holding the handle of the skillet using a hot pad! The skillet will be hot! flip the cake over. Once the platter is firmly on the counter use both hands to gently lift the skillet away.
Serve immediately.