Making a pineapple upside-down cake at the moment.  I had some leftover pineapple in the fridge so found this recipe on the bbcgoodfood.com website....

PINEAPPLE UPSIDE DOWN CAKE

For the topping:
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drain & place syrup aside
glacé cherries

For the cake:
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Heat oven to 180C/160C fan/gas 4.  For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Some of the website comments said "too sweet".  I’m using fresh pineapple so no added syrup.  I’ll try 2 tbsp fresh pineapple juice instead.  And I only used 80g caster sugar in the cake.  Looked spread a bit thin in the tin, should’ve checked first what 20-21 cms is!  (I'm an imperial girl).  Can’t measure the tin now - it’s in the oven….watch this space!