Pineapple Upside-Down Cake with Rum

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.