I made this recipe from recipesource.com, substituting
1/2 cup pineapple juice reserved from the can for the sugar and milk.
Tasted good to me!

---------- Recipe via Meal-Master (tm) v8.05

Title: PINEAPPLE UPSIDE-DOWN CAKE #3
Categories: Cakes
Yield: 1 Servings

** topping
20 oz Pineapple; canned
1/4 c Butter
1 c Brown sugar
** cake
1 1/4 c Flour; sifted
2/3 c Sugar
2 ts Baking powder
1/2 ts Salt
1/4 ts Ground mace
1/3 c Butter
1/2 c Milk
1 ts Vanilla extract
1 Egg

Recipe by: FWDS07A Pat Dwigans Preheat oven to 350. Drain the pineapple
well in a sieve, discard liquid; spray the sides and bottom of a 9 inch
square pan with veg spray, and melt the butter in the pan in the preheated
oven. Add the brown sugar to the butter and blend. spread the drained
pineapple evenly over the sugar mixture, but do not mix. Set aside. Mix
flour, sugar, baking powder, salt and mace. Add the softened butter, milk
and vanilla. Beat on low speed for 1 1/2 minutes, then add the egg and beat
1 1/2 minutes longer. Spread the batter evenly over the pineapple with a
rubber spatula--the batter will be quite thick. Bake for 35-40 minutes or
until a skewer inserted into the middle of the cake comes out clean. remove
from oven loosen edges with knife and invert immediately onto a platter.
Let cool

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