• Preheat the oven to 350 F and grease a 9-inch dish with butter.

To make the topping:

• Combine together the melted butter and brown sugar in your prepared cake pan. You should be left with a thick, caramel coloured mixture.
• Spread the mixture as evenly as possible to cover the bottom of the cake pan, then set aside while you prepare the pineapple.
• To cut the pineapple, chop off the top and bottom, then trim off the skin.
• I like to slice the pineapple vertically (to get disks), then I cut each disk into cubes leaving out the centre-part, but you could also use a cookie cutter to cut out the centre part use rings of pineapple instead of pieces.
• Arrange the pineapple pieces over the brown sugar mixture. I also like to add pineapple pieces up the sides of the cake pan.
• When you're happy with the arrangement of pineapple pieces, set the cake pan aside while you prepare the vanilla cake batter.

To make the cake:

• Cream together the butter and sugar until light and fluffy.
• Next, whisk in the egg and vanilla.
• Add in the baking soda and salt.
• Next pour in the buttermilk. The mixture may separate and this point, but it will come together once you add the flour.
• Toss in the flour, stirring slowly, just until combined.
• Once the batter comes together, spread it atop the pineapple brown sugar mixture.
• Bake the cake for 25-30 min or until a toothpick inserted comes out clean and the top is a nice golden brown.
• Let the cake cool for several minutes, then gently loosen it with a butter knife.
• Work quickly, as the sugar-butter mixture will begin to solidify, making it more difficult to release the cake from the pan.
• Place a plate on top of the cake dish, making sure that your hands are well protected.
• In one swift motion, flip the cake over, tapping on the bottom of the cake pan to release it.
• Let it sit like this for several minutes, then gently pull up the cake tin.
• It is fine if some of the pineapple pieces stick to the cake tin, if this is the case, just remove them from the pan and arrange them back on top of the cake - no one will notice!
• This cake is delicious served warm. The slice of cake on the video was done while the cake was cold because it was difficult to get a clean cut when it was still warm.
• Store the cake in the refrigerator, it will last for up to a week.