Pineapple Upside-Down Cake

I am made this cake for a dinner party for this evening. I got the recipe from vegweb. I only made a couple of modifications. Check back later for peer review from the dinner party...

Pineapple Upside Down Cake:

• 1 1/2 cups flour
• 3/4 cup cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup pineapple juice/water (see below)
• 1/3 cup oil
• 1 tablespoon white vinegar
• 1 20 oz can pineapple rings in unsweetened pineapple juice
• 1/4 cup brown sugar

Directions:

Preheat oven to 350 degrees.

Mix flour, sugar, baking soda, and salt in a large bowl.

Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine oil, vinegar and juice. Sprinkle with brown sugar.into the bottom of a 12 inch spring form pan and arrange Pineapple rings over the sugar. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix. Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean. Baking time will depend on pan size...mine took 30 minutes in my crappy oven in a 12 inch spring form pan. Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.