Set oven to 325°F. Mist a 9-by-2-inch springform cake pan with cooking spray.

CAKE, PART 1: In a medium bowl, whisk flour, salt, baking powder, baking soda and allspice. Set aside. In a small bowl, whisk together the cornmeal, buttermilk and ricotta.

PINEAPPLE: In nonstick 12 skillet over med-high, combine butter, brown sugar and salt. Cook, stirring, until bubbling. Add pineapple and cook, stirring often, until caramelized, 8 to 10 mins.

Transfer the pineapple and butter mixture to the prepared cake pan, distributing the fruit in a single layer. Bake for 5 to 10 minutes while you prepare the batter.

CAKE, PART 2: Beat, on high, 6 tablespoons butter and sugar on med-high until fluffy, about 3 minutes. Reduce to medium and add eggs one at a time until well combined, about 1 minute. With the mixer on low, add the cornmeal-buttermilk mixture, then beat until just combined, about 30 seconds; the mixture will look curdled. Scrape down the bowl.

With the mixer on low, add the dry ingredients and mix just until the batter is evenly moistened, about 20 seconds; the batter will be thick.

Remove pan from oven and pour batter over hot pineapple, spread evenly. Bake until golden brown and a toothpick in cake comes out clean, 40 to 45 to mins.

Cool on a wire rack for 20 minutes. Run a paring knife around the pan to loosen the cake, then invert it onto a serving platter. Cool to room temperature.