• Preheat oven to 350 fahrenheit or 180 degrees celsius

Topping

• Cut pineapple into chunks (Keep aside a few slices for the batter).
• Melt 1 teaspoon butter in a non stick pan. Add 1 table spoon brown sugar and gently simmer over moderate heat. Add pineapple chunks and stir 4-5 minutes. Set aside.

Batter

• Sift together flour, cardamom, baking powder, and salt.
• Beat butter and eggs in a large bowl, then gradually add in the sugar.
• Add in vanilla and pineapple slices (very finely chopped or pureed - this adds to the sweetness and moistness of the cake).
• Mix in cardamom, baking powder and vanilla essence.
• Add the whole wheat flour slowly and fold gently until a smooth batter is formed.

Cake Assembly

• Grease a spring-form cake tin with either butter or oil spray.
• Arrange the pineapple topping at the bottom, making sure you cover every bit of space.
• Spoon the batter over this pineapple topping and spread evenly.
• ake cake in middle of oven until golden and a tester comes out clean, about 45-50 minutes.
• Let cake stand in for 5 minutes. Invert a plate over skillet and invert cake onto plate. Serve cake warm, either plain or with some good vanilla ice-cream.