Classic Pineapple Upside Down Cake

4 oz Butter
room temp
1 1/3 cup Brown sugar
2 Tbsp Honey
1 ea Pineapple
1 each
6 oz Butter
room temp
1 Cup Sugar
3/4 tsp Vanilla extract
3 Eggs
2 1/4 cups All Purpose Flour
3 tsp Baking Powder
1/2 tsp Cinnamon
1/4 tsp Salt
1/2 cup Milk
Preheat oven to 325°F.
For the “Topping”
Combine the butter, brown sugar and honey in a heavy bottom pot over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 10-inch-diameter cake pan with 2-inch-high sides. Arrange diced pineapple over caramel sauce.
For the Cake
Using electric mixer, with the paddle attachment beat the butter on medium-high speed until light. Add sugar and beat until creamy. Add vanilla and eggs one at a time and beat until light and fluffy. Scrape in between if necessary.
In a medium bowl sift the flour, baking powder, cinnamon and salt. Add dry ingredients to the mixer alternating with milk, mixing just until blended.
Spoon batter evenly over fruit and level it with an offset spatula. Bake cake until golden and tester inserted into center of cake comes out clean, about 40 minutes. Adjust time if using cupcake molds.
Transfer to rack; cool in pan for 10 minutes.
Run a paring knife around the cake pan sides to loosen cake and immediately invert the cake; on a work surface. Let stand 5 minutes so juices/caramel falls off the pan onto the cake. Gently lift off cake pan. Serve cake warm.