Pineapple Upside Down Caramel Cake

Caramel Glaze

1 cup (lightly packed) light brown sugar
½ tsp. salt
1 stick (1/2 cup) of butter
1/4 cup milk

1 fresh pineapple, cut into chunks (yes you can use canned, well drained though)

Cake (you most certainly can use a boxed cake mix)

2 cups flour
1 Tbsp. baking powder
1 1/4 cup sugar
1 tsp. salt
2 eggs
3/4 cup milk
1 tsp. vanilla
Preheat the oven to 350˚F.

Over medium heat, combine your brown sugar, butter and salt. Cook until sugar has dissolved completely. Add milk and mix well. Continue to cook for 3 minutes. Stir often.

In a medium bowl, beat remaining cake ingredients scraping down sides of bowl occasionally.

Coat a 9x13 dish with non stick spray. Pour 1/2 of your caramel mixture in the bottom of your baking dish. Add your pineapple chunks.

Pour cake batter over the top of pineapple.

Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. All ovens very, so begin checking around 25 minutes.

Before inverting your cake, use the handle of a wooden spoon and poke holes through out your cake. Drizzle the remaining caramel sauce into the wholes.

Place heatproof serving plate upside down over pan and then turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.

Enjoy warm (yummm) or room temperature. Delicious!