I had some fresh pineapple left over and my encyclopedia said that the sweetness was dwindling. I searched the indexes of my favorite cookbooks for "pineapple" and decided upon a dessert recipe, of course. With potato masher at the ready to transform my fresh pineapple into crushed, I tackled the Pineapple Right Side Up Cupcakes from Vegan Cupcakes Take over the World.
They were super easy to make (even for me). And, as a bonus, the accompanying recipe is for a topping rather than a buttercream, which I usually eschew.
Wherever the cake or frosting recipes called for crushed pineapple "in their own juice", I substituted coconut rum. This substitution seemed only to affect the topping preparation, requiring additional cook time.
Note: the cupcakes were a bit delicate so I would advise letting them fully cool while still in the circular confines of the cupcake pan. I didn't realize until it was too late, so mine were a little squishy. Fear not, they still tasted fantastic.