Pineapple Upside Down Cake

Preheat oven to 350ºF.
Pour 4 tablespoons melted butter into an 8-inch baking pan.
Add ¼ cup packed brown sugar and smooth it in bottom of the pan.
Line 9 slices from 15 ounces canned pineapple slices in a single layer over the brown sugar. *Cut some of the slices in half to place along the edges of pan.
In a large mixing bowl, whisk together 1 cup all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon coarse salt.
In a separate bowl, use an electric mixer on medium speed to beat 4 tablespoons butter and ¾ cup sugar until pale and fluffy, 3 to 5 minutes. Beat in 2 large egg yolks.
Add flour mixture to wet ingredients in 3 batches, alternating with ½ cup milk; beating on medium-low speed until combined.
Pour in 2 tablespoons pineapple juice and combine. Don't over mix.
Transfer batter to the prepared pan; smooth the top.
Bake cake in preheated 350℉ oven for 30-33 minutes, until golden brown and a cake tester or toothpick inserted into the center comes out clean.
Let cake cool in the pan, then cut slices and flip them upside down to serve.