In a large bowl, mix the softened butter and sugar until well combined.
Crack the eggs into a small separate bowl first, then add them one by one to the butter and sugar mixture, mixing thoroughly after each addition.
Add the baking powder and flour, mixing until a smooth batter forms.
Flavor the batter by stirring in the vanilla extract, cinnamon, freshly grated lemon or lime zest, and any other optional spices like nutmeg or bitter almond extract.
Pour the liquid caramel into a round baking pan, tilting it to ensure the bottom is evenly coated.
Arrange the whole pineapple rings evenly over the caramel layer in the pan.
Chop any leftover pineapple rings into small pieces and fold them into the batter, along with a splash of the juice from the can.
Pour the batter gently over the pineapple rings in the baking pan, spreading it out evenly.
Bake in the oven until the cake is golden brown and cooked through.
Remove the cake from the oven. While it is still warm, pour a little more pineapple juice over the top for extra moisture, then flip the pan over onto a serving plate to release the upside-down cake.
Cook it hands-free.
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