Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan. Melt the butter and pour it into the bottom of the pan. Sprinkle brown sugar evenly over the melted butter.

Arrange Pineapple

Arrange the pineapple slices on top of the brown sugar mixture. Set aside.

Make the Batter

In a bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, mix the milk, eggs, and vanilla extract. Combine wet and dry ingredients until just mixed.

Bake

Pour the batter over the pineapple in the cake pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

Cool and Flip

Allow the cake to cool for 10 minutes, then invert onto a serving plate.

Crème Anglaise

Prepare the Cream Mixture

In a saucepan, combine heavy cream, milk, and half of the sugar. Heat over medium heat until just simmering.

Whisk Egg Yolks

In a bowl, whisk egg yolks with the remaining sugar until pale. Slowly pour in the hot cream mixture, whisking constantly.

Thicken the Sauce

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Add Vanilla

Split the vanilla bean and scrape the seeds into the sauce. Discard the pod. Let cool before serving.

Maple Syrup Drizzle

Prepare Maple Syrup

In a small saucepan, warm the maple syrup over low heat until heated through.