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1. Preheat oven to 350 F.
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2. Cut the pineapple into 1/2 inch thick rings. Only 5 rings are needed for this recipe. Cut those 5 rings in half.
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3. Arrange the pineapple halves in an attractive manner in the bottom of a 9-inch cake pan. Set to the side.
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4. To make the caramel combine the brown sugar, 1/3 cup of butter and the grated fresh ginger in a small saucepan. Cook over medium low heat for about 10-12 minutes until the sugar is completely dissolved. Remove pan from heat.
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5. Pour the caramel through a strainer over the pineapple. Be sure to coat the entire bottom of the cake pan.
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6. To make the cake, begin by sifting together the dry ingredients (cake flour, baking powder and salt) into a small bowl. Set to the side.
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7. In another small bowl whisk together the wet ingredients (the buttermilk, eggs and both the zest and juice of the lime). Set to the side.
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8. In a large bowl cream the sugar and butter together with a hand held mixer.
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9. Beat 1/3 of the dry ingredients in with the creamed butter and sugar, just until combined.
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10. Pour in 1/2 of the wet ingredients and beat just until combined.
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11. Repeat with one third of the dry ingredients, then the remaining wet ingredients, and finally the last of the dry ingredients; mixing after each addition.
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12. Pour the cake batter evenly into the cake pan over the pineapple and the caramel and smooth the top.
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13. Bake for 35 to 40 minutes, until a skewer inserted into the center comes out clean. Remove pan from the oven and set it on a wire rack.
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14. Allow the cake to cool for 5 minutes in the pan.
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15. Remove the cake from the pan by running a knife around the outside edge of the cake pan, placing a platter over the cake pan and then flipping over both the pan and the platter. The cake should release onto the platter.
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Enjoy Ginger and Lime Scented Pineapple Upside Down Cake served warm with a little whipped cream or a scoop of ice cream.
