Preheat oven to 350°F.

Drain pineapple in fine mesh strainer, reserving liquid. Place 10-inch skillet over high heat. Add pineapple juice and 1/2 cup orange juice. Bring to a boil; continue boiling 2-1/2 minutes or until liquid measures 1/4 cup. Remove skillet from heat; add brown sugar to measured liquid in skillet. Stir until blended. Using teaspoon, spoon pineapple evenly over brown-sugar mixture. Do not stir; set aside.

In medium mixing bowl, combine flour, granulated sugar, baking powder and orange zest. Stir to blend, add remaining ingredients. Using electric mixer, best on low speed to blend. Increase to medium speed and beat 2 minutes or until smooth. Spoon batter evenly over pineapple. Bake 30 to 35 minutes or until toothpick inserted comes out clean. Place on cooling rack 5 minutes. Loosen edges with knife and place a plate over skillet. Invert, scraping any remaining pineapple from skillet and spooning on top of cake. Cut into eight wedges and serve warm for peak flavors and texture.