I made a few slight variations that didn't seem to affect the taste of the cake significantly, if at all. I soaked the pineapple in coconut rum, added diced pineapple to the cake batter, and used vanilla yogurt instead of plain. Onto the assembly...
Clearly my pineapple artistry could use a little work:
"Topped" with cake batter:
Cooked, pre-flip (I'd recommend letting the cake cool a bit longer than the recipe suggests):
Post-flip; ta da!
I served the cake