The iron skillet. It's a staple in the Southern kitchen. I learned to make cornbread, country ham, and fried okra in this skillet. It's even heat conducting makes it a perfect way to caramelize the pineapple and pecans before popping the cake in the oven. This thick batter creates a nice pound cake like texture. The pecans get caramelized, adding a pleasant surprise to each bite.
Start with 4 tablespoons of butter, melted slowly over medium heat. As soon as it's melted, add 3/4 cup brown sugar, and stir until dissolved. Increase the temp to med high and cook until it begins to bubble, about 2 min. Meanwhile, drain 1 can of pineapple tidbits, reserving the juice. Add pineapple to sugar and cook until it is a nice caramel color, about 2 more min. Remove from heat, gently stir once, and add 1/2 cup halved pecans. 
Heat oven to 350. Stir together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, and 1/4 tsp salt. In a separate bowl, whip 1 cup of sugar and 1 stick of butter, room temp, until light and fluffy. Add 2 eggs, and beat until just incorporated. (Over beating eggs makes for a tough cake.)
Gradually add flour mixture and 1 cup of buttermilk alternately, mixing on low. Add 1 1/2 tsp vanilla and 1 tbl dark rum.
Gently spoon on top of pineapple.
Bake for 25-35 min, or until golden brown on top and a toothpick comes out clean in the middle (don't insert all the way down). Cool for 4-5 min (no more!) , loosen with a knife, place a cake plate on top, use oven mitts and flip over quickly. May be messy, but it's delicious! Serve warm with vanilla ice cream. Yum!
Tips: substitute 1/4 cup buttermilk with pineapple juice, or save for a steak marinade!
Put aluminum foil under your skillet in the over to catch spills
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