It looks like I have been in the mood for pineapple lately, because after Nik Sharma's pineapple serrano gin, I made the pineapple upside down cake from Sweet Enough! It's something I have had of course, but I don't believe I had ever made it.
It's quite easy. I used 1/2 pineapple and a 10" springform pan. It starts with a heavy sprinkle of brown sugar on the buttered pan, that is covered by a mosaic of pineapple (I had just enough). I skipped the cherries because I am not a fan of maraschino cherries, even the good ones. Then you drizzle with rum (I used pineapple rum, because I could), and pour the batter on top. (Note: I had a little bit of rum leakage during cooking because of the springform. If you use a regular cake pan, this shouldn't be an issue.) The batter also has rum, plus vanilla extract. She says to bake for 40-45 minutes. At 40 it wasn't ready, at 45 min the toothpick test said it was ready but when I cut the cake, the center wasn't entirely cooked. Next time I would bake it for 50-55 minutes.
Warm, this cake is absolutely delicious! And the larger cake pan is the way to go in order to maximize the pineapple to cake ratio. 
