Pineapple Upside-Down Cake

[ButterSticks]

Yield: 8 servings

TOPPING

16 oz Canned pineapple rings (packed in juice)
1/4 cup Reserved pineapple juice
1 tbs Vegetable oil -OR- melted margarine
1/2 cup Brown granular sweetener; such as Sucanat
CAKE
12 oz Pineapple juice concentrate (frozen), thawed
1/4 cup Oil
1/2 tsp Vanilla extract -OR- 1/4 tsp Finely grated lemon peel
2 cups All-purpose flour
1 tsp Baking soda
1/4 tsp Salt
Preheat oven to 375 F.
TOPPING:
Drain pineapple slices completely, reserving 1/4 cup juice.
(Drink or refrigerate the remainder of the pineapple juice from can.)
Coat the bottom and sides of a square 13" x 7" glass baking dish (or similar pan) with 1 tablespoon oil.
Sprinkle granular sweetener evenly over bottom of pan, then pour the reserved pineapple juice over sweetener until evenly covered.
Carefully lay pineapple slices over bottom of pan, cutting some slices into smaller pieces to fill centers and spaces between rings.

CAKE:
Using an electric mixer, beat together thawed pineapple juice concentrate, oil and flavoring until thoroughly combined.
Add flour, baking soda and salt; beat just until batter is smooth.
Immediately pour batter over pineapple slices in prepared pan.
Bake 25-30 minutes.
Cool in pan 10 minutes.
Run a knife around edge of cake, then invert pan over a flat surface to remove cake.
Cut into squares to serve.

Variation:
Try using apple or pear slices instead of pineapple, and apple juice concentrate instead of the pineapple juice concentrate.
Substitute 2 teaspoons of baking powder for the baking soda, and flavor cake with ground cinnamon and cloves.