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1
Preheat the oven to 350 degrees F. Cook the bacon in a large skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes; remove to paper towels.
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2
Finely chop and set aside.
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3
Pour off all but 3 tablespoons drippings from the skillet.
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4
Add 4 tablespoons butter and melt over low heat.
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5
Pour into a 9-inch-round cake pan, tilting the pan to coat the bottom.
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6
Sprinkle the brown sugar evenly over the butter mixture.
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7
Place a pineapple ring in the middle of the pan, then arrange the remaining rings around the outside, overlapping them slightly if necessary.
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8
Sprinkle about 3 tablespoons of the chopped bacon in the middle of the rings and between them.
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9
Whisk the flour, baking powder, baking soda and salt in a medium bowl.
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10
Beat the remaining 1 stick butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes.
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11
Beat in the eggs, one at a time, then beat in the vanilla.
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12
Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture.
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13
Increase the mixer speed to high and beat until the batter is smooth, about 15 more seconds.
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14
Fold in the remaining chopped bacon.
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15
Spread the batter over the pineapple in the pan.
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16
Bake until a toothpick inserted into the center comes out clean, about 1 hour.
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17
Transfer to a rack and let cool 15 minutes, then run a knife around the edge and invert onto a platter.
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18
Let cool at least 1 hour before serving.
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19
Photograph by Yunhee Kim
