Preheat oven to 350°F (175°C).

Butter a 10-inch cast-iron skillet.

Pour honey into the skillet and tilt to spread evenly.

Arrange pineapple slices on top of the honey.

In a large bowl, beat sugar and butter until fluffy.

Stir in vanilla extract.

In a separate bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda.

In another bowl, whisk together buttermilk and eggs.

Gradually add the flour mixture to the sugar mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture.

Beat until just blended.

Spread the batter evenly over the pineapple slices.

Bake for 50 minutes, or until a wooden pick inserted into the center comes out clean.

Shield with aluminum foil after 45 minutes to prevent excessive browning, if necessary.

Cool in the skillet on a wire rack for 10 minutes.

Invert the cake onto a serving platter.

Drizzle with Honey Glaze (recipe not provided, assuming a simple honey-based glaze).

Let cool for 15 minutes before serving.