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1. Preheat oven to 350 F. Spray a 6-count jumbo muffin tin with non-stick spray and set aside.
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2. Melt 1/2 stick (4 tablespoons of) butter in a microwave safe bowl. This will take roughly a minute but keep an eye on it and stop heating when it's melted. Then add the brown sugar and mix to combine. Distribute the butter/brown sugar mixture evenly into the 6 muffin rounds.
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3. Place the pineapple wedges into the butter/brown sugar mixture. This will allow the cake batter to be poured on top. When you flip the cakes out, the pineapple will be on top.
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4. In a large mixing bowl, cream the remaining 1 stick of softened butter with 1 cup sugar. Do not rush this step. This will take about 3 minutes on medium speed.
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5. Add the eggs, one at a time, mixing after each addition and allowing each to incorporate fully.
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6. In another large bowl, combine the flour, salt, and baking powder.
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7. In a measuring cup, measure the milk and vanilla.
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8. Alternate adding the dry ingredients and the milk mixture to the butter/sugar/egg bowl, stirring well throughout. Always end with the milk mixture to ensure the creamiest batter.
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9. Distribute the cake batter evenly among the 6 tins. I like to pour mine into a very large measuring cup and then into the baking tins.
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10. Bake for 30 minutes or until golden brown and cooked through.
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11. Remove the tin from the oven. Allow cakes to cool in the pan for 2 minutes and then flip them out onto a baking sheet. Do not allow the cakes to cool completely in the baking tins or the topping will stick.
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12. Serve hot!
