I made this cake for my mother's birthday. There were ten of us, which gave us each an ample portion. There was not one crumb left. I don't think I've ever served a dessert where every single person virtually licked their plate clean. I did make the cake with only the two teaspoons of cardamon, and I used canned pineapple in its own juice. I did not want to use the rum on the finished cake, but added one tablespoon to the batter and one to the cooking brown sugar and butter. Oh, and since it would not have been pineapple upside down cake to my mother without marischino cherries I added about a dozen of them. I baked it in a rectangular glass pan for a little over 30 minutes. It was sublime. The hint of cardamon and rum were well received and the texture was perfect. I expect this will become one of my "go to" recipes.