In a baking dish, add melted butter and brown sugar. Loosely combine and press mixture into the baking dish.
Sprinkle warm spices on the brown sugar caramel mixture and place aside.
Begin working on the wet ingredients, by whisking eggs and soften butter until fluffy and light yellow.
Next add vanilla extract and eggs (one at a time, until well incorporated).
In a separate bowl, work on the dry ingredients. Add flour, baking powder, salt and whisk until smooth with no clumps.
With a spatula, slowly incorporate the dry ingredients into the wet ingredients, in small batches. Loosely fold the batter until it resembles somewhat of a crumbly dough.
Add pineapple juice into the crumbly dough. Slowly mix in until the dough now resembles a wet cake batter. Dollop the cake batter onto the brown sugar caramel mixture and smooth it out.
Bake for 40 minutes in 360 degree (f) oven or until golden brown.
While the cake is baking, combine water, rum, sugar and melted butter. This mixture will become the spiced rum glaze.
Remove cake from oven, and rest for 15 minutes until slightly warm. Invert cake upside down and poke shallow holes in the surface. Brush rum glaze onto surface and allow it to soak for at least 10 minutes. Cut, serve and enjoy!
