Pre-heat the oven to 350 degrees Fahrenheit.
Place the butter and sugar into a stand mixer and stir on low-speed for 5 minutes.
Turn the speed to medium and mix for a further 5 minutes until the butter and sugar are light and creamy.
In the meantime, grease an 8-inch cake tin and drain the juice from the pineapple rings and set aside. Lay the pineapple rings across the bottom of the baking tin. In the center of the pineapple rings add a small section of candied jalapeños (if they are whole, cut them into slices.)
At the end of the 5 minutes of mixing, reduce the mixer speed to the lowest possible.
Crack one egg at a time into the mixture leaving 2 minutes between each one so they can mix thoroughly.
Add the vanilla, cayenne pepper powder, cinnamon, and allspice powder to the mixer. Once combined, turn off and remove the bowl from the machine.
Sieve the baking soda and flour into the cake mixture then fold in gently until combined.
Add 1 or 2 teaspoons of the leftover pineapple juice to the mixture until you have a thick creamy consistency.
Pour the cake batter over the pineapple rings in the baking tin then cook in the center of a pre-heated oven for 35 minutes.
Check if cooked through thoroughly by sticking a fork to the top and if it comes out clean it is ready - if there is sticky batter on the fork cook for a further 5 minutes.
When ready, remove from the oven and allow to cool for 10 minutes before flipping over onto a serving plate and removing the tin (so the pineapples are on top of the cake.)