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1
Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan.
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2
Lightly butter the sides of the pan.
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3
To make the topping: Heat a small saucepan over medium-high heat.
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4
Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes.
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5
Remove from the heat and whisk in the brown sugar and rum.
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6
Pour the butter-sugar mixture into the cake pan.
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7
Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
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8
Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices.
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9
Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open.
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10
Place 3 of the slices in the center in a triangle pattern.
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11
Press the slices into the butter-sugar mixture.
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12
To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt.
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13
Set aside.
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14
In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated.
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15
Raise the speed to high and mix until light and fluffy, about 5 minutes.
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16
(Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
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17
Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
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18
Reduce the speed of the mixer to low.
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19
Add the flour mixture in 3 additions alternating with the milk in 2 additions.
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20
Raise the speed to medium and mix briefly until a smooth batter is formed.
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21
Pour the batter onto the pineapple-lined pan.
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22
Place the pan on a baking sheet and bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 45 to 55 minutes.
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23
Remove the cake from the oven and let cool for 5 minutes.
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24
Run a knife around the edge of the pan to release the cake.
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25
Carefully invert the cake onto a serving plate and remove the parchment paper.
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26
Let cool completely before serving.
