Pineapple leftovers

We greeted the return of Lost with fresh pineapple and strawberries.  A week later we were still eating the pineapple which is forever for my low threshold of refrigerator holding times.  I was thinking of making something savory with it, but the snow left me craving a baking experience.  Pineapple upside down cake is the first thing that came to mind, so I scoured the internets for a recipe.  I found this recipe at Epicurious, I lacked all of the ingredients so I improvised the version below...

Pineapple Upside Down Cake

Upside down part:

• Quarter of a fresh pineapple (or more if you have it)
• 3/4 stick unsalted butter
• 3/4 cup packed light brown sugar, ok I had some light, some dark

Cake part:

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon Malibu rum
• 1/2 cup orange juice and the scant amount of pineapple juice left
• 2 tablespoons Malibu rum for sprinkling over cake

Preheat the oven to 350°F

Melt butter in a 10-inch iron skillet, add brown sugar and simmer over moderate heat, stirring with a whisk, 4 minutes. Remove from heat. Artistically arrange pineapple (cut into smallish pieces) on top of sugar mixture.

Sift together flour, ginger, baking powder, and salt. 

Beat butter in a stand mixer until light and fluffy, then gradually beat in granulated sugar. 

Add eggs, one at a time, beating well after each addition, then beat in vanilla and rum. 

Add half of flour mixture and beat on low speed just until blended. Beat in orange juice, then add remaining flour mixture, beating until light and fluffy.

Spoon batter over pineapple topping and spread evenly. Bake until done, about 45 minutes. Let cake rest in skillet for 5 minutes. Sprinkle rum over cake.

Invert a plate over skillet and invert cake onto plate (be careful). Replace any pineapple stuck to bottom of skillet to the top of the cake. This happens, don't freak out, just glob it back on and you won't be able to tell.

I think the use of Malibu rum (which is coconut rum) and OJ gave this cake a nice fruity taste.  Steve definitely wants me to make this again!