Ingredients

• 1 cup brown sugar
• 0.5 cups unsalted butter
• 1 tablespoon honey
• 1 , 8 ounce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt brown sugar, butter, and honey for topping in a small saucepan over medium heat, stirring until smooth.
3. 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.
4. 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.
5. 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.
6. 6 Bake in the preheated oven until cakes are golden and a toothpick inserted in the centers comes out clean, 30 to 35 minutes.
7. 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.

Nutrition per serving