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Ingredients
 Butter4 oz
room temp
 Brown sugar1 1/3 cup
 Honey2 Tbsp
 Pineapple1 ea
1 each
 Butter6 oz
room temp
 Sugar1 Cup
 Vanilla extract 3/4 tsp
 Eggs3
 All Purpose Flour2 1/4 cups
 Baking Powder3 tsp
 Cinnamon 1/2 tsp
 Salt 1/4 tsp
 Milk 1/2 cup
1
Preheat oven to 325°F.
For the "Topping"
2
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
3
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.
4
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.
5
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.
6
Transfer to rack; cool in pan for 10 minutes.
7
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.