Why just stick to pineapple upside-down cake when you can shake things up with an apple upside-down cake?
For the topping
1/4 cup butter
1/2 cup brown sugar, packed
2-3 medium apples, peeled and cut into 1/2-inch wedges
For the cake
1 1/3 cup flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup granulated sugar
1/2 cup butter, softened
1/2 tsp vanilla extract
1/2 cup milk
Preheat the oven to 325 degrees Fahrenheit/165 degrees Celsius. Grease the bottom and sides of a 8 inch square or round baking pan with cooking spray.
To make the topping, melt 1/2 cup brown sugar in milk-pan. Heat to the point of boiling and then remove from the heat. with a spatula, stir in 1/4 cup softened butter and 1/2 tsp ground cinnamon. Pour into baking pan and spread evenly. Arrange the apple wedges over the brown sugar mixture, overlapping. Do not leave any empty space.
To make the cake, in a medium sized mixing bowl mix flower, baking powder, cinnamon and salt. In a large sized mixing bowl use a whisk to beat 1 cup of granulated sugar and 1/2 cup butter. Beat until fluffy. Add in eggs and beat until smooth. Now add the vanilla extract. Gradually beat in half the flour mixture, then add the milk. Mix a little and then add the rest of the flour mixture. Spread batter over the apple wedges and brown sugar mixture.
Bake for 55 minutes. Check if the cake is done by inserting a toothpick, if the toothpick comes out clean it is done. Cool on a cooling rack for 15 minutes. Once cooled slightly, run a knife around the sides of the pan to loosen the cake. Place a plate upside-down over the baking pan. Turn the plate and the pan over. Remove the pan and the cake should come out. Serve warm with ice-cream.