Pineapple Upside Down with a Kick
1 Cup Brown Sugar
½ Cup Unsalted Butter
1 Tablespoon Honey
1 (8 Ounce) Can Sliced Pineapple
½ Cup Buttermilk
¼ Cup Dark Rum
2 ¼ Cups All-Purpose Flour
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
½ Teaspoon Pumpkin Pie Spice
¼ Teaspoon Salt
1 Cup White Sugar
¾ Cup Packed Brown Sugar
¾ Cup Unsalted Butter, Softened
3 Large Eggs
1 Tablespoon Vanilla Extract
Step 1 Preheat the oven to 350 degrees F (175 degrees C).
Step 2 Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
Step 3 Pour butter mixture into the bottoms of two ungreased 8-inch round cake pans. Drain pineapple slices and reserve 1/4 cup juice for the cake. Layer pineapple slices on top of the butter mixture.
Step 4 Combine buttermilk, rum, and reserved pineapple juice in a small bowl. Combine flour, baking powder, cinnamon, pumpkin pie spice, and salt in another small bowl.
Step 5 Beat white and brown sugars with butter in a large bowl until creamy. Add eggs, one at a time, mixing well after each addition. Beat in vanilla. Mix in 1/2 of the flour mixture, then all of the buttermilk mixture, and finally the remaining flour mixture until well combined. Divide cake batter evenly between the two pans.
Step 6 Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
Step 7 Remove from the oven place on wire racks until completely cooled, 30 to 45 minutes. Turn one cake out onto a serving plate, then carefully turn second cake directly on top of the first.