Spread 1/3 cup of the schmear over the bottom of a 9 inch cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up ti 1 month: bring to room temperature before using)

For the cake:

Put the butter and sugar in a the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary.

Mix in vanilla, add the eggs one at the time, beating until the first one is incorporated before adding the second and scraping down the side as necessary.

Beat in the milk. Add the flour and baking powder. Beating just until combined.

Pour the batter into the pan and spread over the pineapple.

Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 -25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean.

Cool the cake in the pan for 20 -30 minutes.

Run the knife around the edges of the cake, invert onto serving platter, and serve warm.