Pineapple Upsidedown Cake

Going down the upside down lane....

Finally, pineapple upside down cake....You see..I love pineapple the fruit, but when it comes to store bought pineapple cake or the jello packets that are available...they always taste so artificial, not at all like the actual fruit..
So when i wanted to make my pineapple cake, i didn't want to use any canned fruit...i went for the fresh pineapple (coz that's easily available and cheaper and healthier ), and i must say the cake turned out truly amazing. Ther is just something about the goey caramel at the bottom...or top that literally make you lick the plate and the spoon in the end.
It also makes you wanna try all kinds of upside down cakes.
after googling for some time I narrowed down to the recipe here as i found it best fit my requirements (or maybe looked the simplest).

Ingredients:

Topping:-
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar

Batter:-
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup unsweetened pineapple juice

Method:
Preheat oven to 350°F.
Make topping: Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
You can reduce the amount of caramel, if you have a smaller cake pan, or if you have left over caramel, just add a litlle water to the pan, bring it to a boil and make caramel syrup to use in any recipe later.(that's what i did). the recipe was for a 9 inch pan, and I have a 6 inch pan.
Make batter: Sift together flour, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
Serve cake just warm or at room temperature.
Do ahead: Cake may be made one day ahead and chilled, covered. Bring to room temperature before serving.

absolutely scrumptious