• Preheat the oven to 375 degrees. Lightly butter and flour a 9-inch cake pan. I used one with a removable bottom.

To make the batter:

• Mix together the flour, baking powder, and salt together in a small bowl and set aside.
• Place the butter and sugar in the bowl of a standing mixer (or a hand mixer would work as well) attached with the paddle attachement. Mix in medium speed until totally combined and creamy. While the mixer is running, add eggs one at a time beating well after each addition. Stir in the vanilla and mix for 15-20 seconds.
• Turn the speed to low and add half of the flour mixture. Mix until barely combined. Beat in the pineapple juice and the rest of the flour mixture. Mix until just blended. Do not overmix. Do not be alarmed if it looks slightly curdled. Set aside.

To make the topping:

• Melt the butter in a saucepan. Add in the brown sugar. Let it simmer, while stirring it frequently 3-4 minutes.

To assemble the cake:

• Pour the butter-brown sugar mixture in the prepared pan. Arrange pineapple slices over the mixture in concentric circles, overlapping pieces slightly. Spoon the batter over. Using the back of a spoon spread it evenly throughout the cake pan. Place it on a sheet pan and bake for 40-45 minutes or until a toothpick inserted comes out clean.
• Let it cool for 10 minutes. Place a serving plate upside down onto the pan and turn plate and pan over. Let it sit for 3-5 minutes so the brown sugar topping can drizzle over the cake. Remove pan. Cool 15 minutes. If preferred, garnish it with fresh lavender leaves.
• Serve while it is still warm.
• Store covered in the fridge. Bring it to room temperature and serve. If preferred, warm it up for 15-20 seconds in the microwave.