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1
For the caramel: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
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2
Melt the 4 ounces butter in a medium skillet over medium heat.
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3
Add the brown sugar and vanilla bean and seeds and cook, stirring, until smooth, 3 to 5 minutes.
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4
Carefully remove the vanilla bean and pour the caramel mixture into the prepared baking dish.
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5
Shingle the pineapple slices in 2 rows on top of the hot caramel down the length of the dish.
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6
Set aside.
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7
For the cake: Sift together the flour, baking powder and salt in a medium bowl and set aside.
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8
Cream the granulated sugar and butter in the bowl of a stand mixer on medium speed until light and fluffy.
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9
Add the sour cream and continue to mix to combine.
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10
Add the vanilla extract and egg and continue mixing.
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11
Add the flour mixture and milk in alternating additions, starting and ending with the flour.
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12
Spread the batter evenly over the prepared pineapple dish and bake until a cake tester inserted into the center comes out clean with a moist crumb, about 45 minutes.
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13
Allow to cool on a rack 5 to 10 minutes.
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14
Run a knife around the edge of the baking dish, place a serving plate on top and carefully flip it over.
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15
Slowly lift off the baking dish, being careful of steam, and replace any fruit that may have stuck to the dish.
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16
Serve.
