Pineapple Upside-Down Cake

At the high school I attended, the location for the senior class trip was Washington, DC.  Apparently, at some point in years past, students misbehaved on a class trip and the board decided that future trips would be to DC.  Our classes motto was "Find a path or make one" and we decided early on in the year that we would make a path to a different destination for class trip.  We ended up going on a mission trip to Mexico City followed by a couple of days relaxing in Acapulco.  That was the first time in my life I tasted freshly picked, ripened-on-the-plant pineapple and other tropical fruits.  If you can't personally bring back fresh pineapple from Hawaii or Mexico for this cake, canned pineapple from the store will be just fine.

Preparation:
Preheat oven to 350 degrees and grease a 9x9 pan.
1 20oz can pineapple rings (reserve liquid)
1/4C unpacked brown sugar

Mix dry ingredients in a bowl:
1C sugar
1 1/2 C flour
1/2 t salt
1t baking soda

Combine wet ingredients in a separate bowl:
1C pineapple juice (if less than 1C add water as needed)
1/3C oil
1T white vinegar

Directions
Arrange pineapple rings in the pan and sprinkle with 1/4C unpacked brown sugar.  Pour wet ingredients into dry and mix well.  Pour mixture over the pineapple rings.  Bake at 350 degrees for 40-45 minutes.  Remove from oven and flip over onto a plate (preferable square).  Serve hot with a scoop of vanilla ice cream on top.