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Preheat oven to 350.
Spray 9x9 square pan with baking spray.
Melt butter over medium heat in a sauce pan. Add brown sugar.
Put butter mixture into baking pan.
Add pineapple on top of brown sugar butter mixture.
In a separate bowl, beat eggs until lemon colored (about 5 minutes)
Gradually beat in sugar, 6 tbsp of reserved pineapple juice and vanilla.
In small bowl, combine dry ingredients.
Add dry ingredients to wet batter and combine until fully incorporated.
Pour cake batter over pineapple in baking pan.
Bake approximately 45 minutes, or until wooden pick thrust into the center of the cake comes out clean.
Immediately turn upside down onto a serving plate, but do not remove pan for a few minutes... this allows the brown sugar/pineapple mixture to run down over the cake.
Serve warm with whipped cream.