Pineapple Upside-Down Cake

1/4 cup butter or margarine
2/3 cup packed brown sugar
1 can crushed pineapple (from 14-oz can), drained
1 1/3 cups flour
1 cup granulated sugar
1/3 cup butter
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg

Heat oven to 350°F. In 9-inch round pan (preferably spring) , melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple over brown sugar.

In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter over pineapple.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Store cake loosely covered.

Serve with a dollop of cream!