Pineapple Upside-Down Cake

My husband loves pineapple. So, to welcome him home, today I made Pineapple Upside-Down Cake.
In the beginning I was scared that it won't flip nicely; but in the end, it worked out beautifully, as you can see on the photo :) Happy! Happy! Happy!

Here's the recipe:

INGREDIENTS
1 1/2 cups flour
2 tsp. baking powder
Pinch salt
2/3 cups butter, room temperature
1 cup sugar
1 egg
1 tsp. vanilla
1 cup milk
1 cup brown sugar
8 fresh pineapple slices (OR you can buy the canned cut pineapple if you don't want to bother cutting the pineapple)

PREPARATION

Preheat oven to 350 degrees F.
Combine flour, baking powder and salt. Set aside.
Using a mixer, cream 1/3 cup butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla and beat until light and fluffy. Then add milk and flour mixture in 2 additions.
Meanwhile, heat remaining 1/3 cup butter and brown sugar in an 8-inch heavy-bottomed, oven-proof skillet over medium heat. When brown sugar melts and starts to bubble, remove from heat. Add pineapple rings in decorative pattern.
Scrape cake batter over top of pineapple rings, spreading with spatula to cover.
Bake until cake tester comes out clean when inserted into centre of cake, about 30 minutes.
Let cake stand in pan for 5 minutes, then put a cake plate on top of the pan and flip it.