Pineapple Upside Down Cake

• 1/2 medium pineapple
• 3/4 stick margarine
• 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 margarine, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon Rum
• 1/2 cup orange juice
• 2 tablespoons rum for sprinkling over cake
• 2 tablespoons chopped walnuts

This cake is best made in a cast iron skillet, but if you don't have one as I it work well in a regular cake pan. Cut pineapple into 3/8-inch thick rings, cut out the core.  Melt margarine in skillet.  Add brown sugar and simmer over moderate/low heat, stirring for 2-3 minutes, it burns easily so be careful.  Arrange pineapple on top of sugar or pour sugar into bottom of greased cake pan and then lay the pineapple down.  Place a few choped walnuts in the middle of each ring. Make batter: Sift together flour, baking powder, and salt.  Beat margarine in a bowl of electric mixer until light and fluffy, then add in sguar.  Add eggs one at a time, beating well after each addtion.  Beat in vanilla and rum.  Add half of flour mixture and beat on low speed just until blended.  Beat in orange juice, then add remianig flour mixture, beating until blended. Spoon batter over pineapple topping and spread evenly.  Bake cake in middle of overn until golden and a tester comes out clearn, about 45 minutes.  Let cake stand for five minutes.  Invert a plate over skillet or pan and invert cake onto plate. Sprinkle rum over cake before serving.   Adapted from Smitten Kitchen.