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1
Preheat the oven to 350 degrees F.
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2
Put the chopped pineapple in a baking dish, cover with foil and roast in the oven until soft and lightly golden brown.
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3
Leave the oven at 350 degrees F.
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4
Put the sugar, vanilla bean and 1/2 cup of water in a medium saucepan and cook over high heat until it turns a light caramel.
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5
Add the chopped pineapple, cream, salt and arbol and cook until slightly reduced.
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6
Let cool for about 5 minutes before adding it to a blender.
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7
Remove the vanilla bean, then carefully transfer the mixture to a blender and blend until smooth.
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8
Strain through a medium mesh strainer into a bowl.
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9
Return the mixture to the saucepan and reduce it to a sauce consistency.
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10
Pour the caramel into a seasoned 10-inch cast iron pan and let cool slightly.
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11
Arrange the pineapple slices on top of the caramel and set aside.
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12
Cream the butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scraping down the sides and bottom of the bowl once.
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13
Add the eggs, 1 at a time, beating until each is incorporated.
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14
Whisk together the flour, cornmeal, baking soda, baking powder and salt in a bowl until combined.
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15
Whisk together the buttermilk, sour cream, rum, vanilla extract and vanilla seeds in a measuring cup.
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16
Alternate the dry and wet ingredients starting and ending with the flour and mix until just combined, scraping the sides and bottom of the bowl.
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17
Pour the batter over the pineapple in the cast iron pan and bake until the top is lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 30 to 40 minutes.
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18
Cool on a baking rack for 10 minutes, then invert onto a large platter.
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19
Let cool for 30 minutes before serving.
