Ingredients
for the pineapple base
4 Tbsp butter
¾ cup light brown sugar
1 Tbsp pineapple juice
1 Tbsp dark rum
½ small pineapple, trimmed, sliced (see video below)
for the batter
½ cup melted brown butter (works same w/ regular melted butter)
1½ cups flour
⅛ tsp ground cardamom
½ tsp salt
2 tsp baking powder
½ cup granulated sugar
1 egg
½ cup milk
Directions
Preheat oven to 400°.
In a heavy 10-inch cast-iron skillet, melt butter over medium-low heat. Once melted, add brown sugar, pineapple juice, and dark rum (optional) then stir to combine. Continue cooking over medium-low heat until the sugar is melted. When the mixture begins to bubble slightly, stop stirring and turn off the heat. Lay slices of fresh pineapple into the pan. Set aside while preparing the batter.
In another pan, melt butter over medium heat, stirring occasionally until browned. Turn off the heat and let the browned butter cool for 10 minutes.
In a bowl, combine the all-purpose flour, cardamom, salt, baking powder, and sugar. Whisk together until thoroughly combined. Make a well and add the egg and milk. Whisk the egg and milk together then pour in the browned butter. Mix together until everything is well combined into a thick batter.
Drop batter over the pineapples and carefully level it out with the tip of a spatula.
Bake until golden brown and a skewer comes out clean, about 30 to 35 minutes. Let cool for 10 minutes. Run a knife around the inside edge of the pan to ensure easy release. Invert cake from pan onto a large plate or serving platter. Allow all remaining caramel sauce to drip from the pan onto the cake.