Vegan Pineapple Upside Down Cake

A pineapple made its way home because it was on sale, but since my stomach doesn't do well with fresh pineapple or pineapple juice it sat in my fridge with nothing to do.  Luckily, I recalled the Vegansaurus post about Pineapple Skillet Upside-Down Cake from What the hell does a vegan eat anyway? and, with my trusty cast iron skillet (from the Marshall's clearance aisle) in hand, I got down to business.

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 to myself warm, and then again to myself chilled; there doesn't seem to be a bad way to eat it.  It is neither a convoluted recipe, nor labor intensive, but the result is so fancy-schmancy that it's a good way to impress others into thinking you really know what you're doing in the kitchen (even if you don't).