Kim's Pineapple Upside Down Cake

Topping

1/2 stick margarine (melted)
2/3 cup brown sugar (firmly packed)
1 can chuck pineapple (drained)

Cake

1 2/3 cup self rising flour
2/3 cup sugar
1 stick margarine (softened)
2 eggs
1 tsp. vanilla
1/2 tsp. cininamon
3/4 cup milk

To make the topping:
In a small bowl stir together well the butter and the brown sugar
and spread the mixture evenly in a well-buttered 9- by 2-inch round cake pan.
Drain the juice from the pineapple and arrange it evenly on the sugar mixture.

To make the cake:

Preheat the oven to 350°F.
In a medium size bowl with an electric mixer
cream the butter with the sugar until the mixture is light and fluffy,
add the eggs, 1 at a time, beating well after each addition,
and beat in the vanilla. Add the flour,cininamon, and milk. Mix Well.
Pour the batter into the pan, spreading it evenly,over the topping,
and bake the cake in the middle of the oven for 45 to 55 minutes,
or until a tester comes out clean.
Let the cake cool in the pan on a rack for 15 minutes,
run a thin knife around the edge, and invert the cake onto a plate.
Serve the cake warm or at room temperature