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1. Preheat oven to 180°C.
2. Cream the butter and sugar, add eggs gradually
3. Fold in flour and salt
4. Pour caramel into base to cover ½ cm thick, reserve the rest of the caramel to serve with the cake
5. Place pineapple ring into each mould (foil loaf tins)
6. Cover the pineapple with cake mixture. Bake 25 minutes
7. To serve, slide cake out of mould, Cut one portion slice, scatter with fresh pineapple, warm spiced rum caramel sauce.