Jamaican Spiced Pineapple Upside-Down Cake

I pulled this out of Everyday Cooking Martha Stewart.  Finally found a nice pineapple at Costco today and it reminded me of this recipe.  Time to try it out!  When I tasted the batter before cooking, I was a little nervous.  This is not a very sweet cake, great for those of you that do not like overly sweet frosting.  But when I took it out of the oven and tried a piece, YUM!  It is so good.  Enjoy!

Jamaican Spiced Pineapple Upside-Down Cake:

9 T butter, divided

1 1/2 cups packed dark brown sugar

1 pineapple, peeled, cored and sliced

1 can coconut milk

3 large eggs

2 T lemon or lime juice

2 t vanilla extract

1 T baking powder

2 t ground allspice

1 t salt

Preheat oven to 350 degrees.  Melt 5 T butter and pour into a 9″ square baking pan, tilting to coat bottom.  Sprinkle with 1/2 cup of sugar and arrange pineapple slices in rows.  In a microwave safe bowl, microwave coconut milk and remaining 4 T of butter until butter is melted, but not too hot.  Mix in remaining cup of sugar.  Add eggs, lemon or lime juice and vanilla.  Add flour, baking powder, allspice and salt.  Mix until smooth.  Pour batter over pineapple and spread.  Bake until cake is golden brown and a toothpick inserted comes out clean, about 1 hour.  Let cool for 1 hour.  Invert onto platter before serving.  Serve warm.