Tipsy Pineapple Upside Down Cake

Pineapple Upside Down cake is a classic retro cake. It is said that it was originally created back in 1925, when Dole first developed a way to core and slice pineapples as a canned item. I make my cake in a cast iron skillet, and I'm 100% loyal to using maraschino cherries, instead of pecans. (I figure a little Red-Dye 40 is no biggie, since I don't make this cake all the time.)I love how the cake is flipped onto a plate, once it's done, and all the butter and brown sugar has caramelized the pineapple. Don't let the recipe name scare you-- you won't get tipsy from the rum in this recipe. I have never added rum to my pineapple upside cakes, until now. I'm so glad that I did! You can't taste the rum, but it certainly added extra flavor to the pineapple and cake. Trust me. It's best enjoyed, served slightly warm. A dollop of freshly whipped cream is a nice touch, too.
This recipe is slightly adapted from: http://www.creative-culinary.com/