Chef John's Caramelized Pineapple Cake

Preheat your oven to a high temperature of 400 degrees Fahrenheit (the equivalent is 200 degrees Celsius).

Melt one-quarter cup of butter in a twelve-inch cast-iron skillet over a medium-low heat setting, stirring occasionally. Introduce brown sugar, pineapple juice, and dark rum into the mixture, blending them together until they are fully incorporated. Allow the sugar to dissolve and the mixture to come to a gentle simmer, taking approximately five minutes.

Take the skillet off the heat source and spread a layer of pineapple slices over the brown sugar mixture, ensuring that it is completely covered. Set the skillet aside for now.

Melt half a cup of butter in a small, shallow pan over low heat until it begins to brown and release a nutty aroma. Be cautious not to let the butter burn, as this can happen quickly. Remove it from heat and allow it to cool for ten minutes.

Combine flour, cardamom, salt, baking powder, and white sugar in a large mixing bowl. Whisk the ingredients together until they are well incorporated. Introduce an egg and cold milk into the mixture, whisking until just combined. Pour in the melted butter and mix everything together thoroughly.

Pour the batter over the pineapple slices in the skillet, spreading it evenly to cover the entire surface.

Place the cake in a preheated oven and bake until it begins to bubble around the edges, the top is golden brown, and a toothpick inserted into the center comes out clean. This should take around thirty to thirty-five minutes.

Remove the cake from the oven and let it cool in the skillet for ten minutes before loosening it by running a knife around the inside edge of the cake. Invert a large serving plate over the top of the skillet and flip over, releasing the cake to show its pineapple slices on top.