Eggless Pineapple Upside Down Cake

This recipe should have been posted longgg time back! Finally, one of my friends asked me I could choose between sharing this recipe or baking this cake over and over again ;) So here it goes...

Ingredients:

For Pineapple cake 

• 1/2 cup Butter
• 1can (400gms) Sweetened Condensed Milk
• 2.5 cups All purpose flour
• 2 tbsBaking Powder
• 1 tsp Baking Soda
• 1 tsp Vanilla Essence
• 1 cup milk
• chopped pineapple pieces

For Garnish

• 6 Pineapple Slices
• 1/2cup Dark Brown Sugar
• 1tsp Butter

• Red Cherries 

Directions:

• Preheat the oven to 350F.
• Lets start by greasing the pan with butter and sprinkle brown sugar all over the pan including the sides. Now place the pineapple slices in any decorative fashion depending on the sizes of the slices. Make sure you cut out the centre of the slices. I like to add more color by using some cherries as well to decorate :)
• Now, sift and mix all the dry ingredients in a bowl. 
• Mix the butter (at room temperature), condensed milk and vanilla essence. Now add it to the dry mixture.
• Add 1/4 cup of the above mix followed by 1/4 cup milk and mix well. Continue this till all the flour is used up. Add the pineapple pieces now (make sure to add few and really small pieces)
• Pour the batter in the baking pan and ta...da....put it in the preheated oven.
• Now....waitttttt for it....its gona be legendarryyyyyy! ;)
• Check the cake after 30 mins by poking it with a knife! The knife should come out clean...It generally takes a little more than 30 mins.
• Let the cake cool for not more than 3-4 minutes else the pineapples will not come off the baking pan. It should come out well by just tapping on the pan when held upside down. The cherries can be added as a topping now if you prefer it fresh. Also the shape and color of the cherries is maintained if used later as a topping!