Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Stir in the vanilla extract.

Bake the Cake

Pour the batter into a greased 9x5-inch loaf pan. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rum Soaked Pineapple

Prepare the Pineapple

While the cake is baking, cut the fresh pineapple into rings and then into bite-sized chunks.

Soak the Pineapple

In a saucepan over medium heat, combine the dark rum, brown sugar, and cinnamon. Stir until the sugar dissolves. Add the pineapple and simmer for about 10 minutes, allowing the flavors to meld. Remove from heat and let cool.

Vanilla Bean Whip

Whip the Cream

In a mixing bowl, combine the heavy cream, powdered sugar, and scraped vanilla bean seeds. Whip until soft peaks form.