I found this recipe on Epicurious and I’m pretty sure it completes me. It’s total comfort food.
Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in a 10″ cast iron skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly. If you don’t have a cast iron skillet, just melt butter and sugar in a saucepan then pour into a 10″ cake pan.
Sift together flour, cardamom, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)