Preheat oven to 350°.
Melt 4 teaspoons margarine in a 10-inch cast-iron or heavy skillet. Add orange juice and brown sugar; bring to a boil, stirring constantly. Remove from heat. Arrange pineapple slices in a single layer over brown sugar mixture; set aside.
Beat 1/4 cup margarine, granulated sugar, honey, and egg at medium speed of a mixer until thick and fluffy. Combine flour and next 5 ingredients (flour through nutmeg) in a bowl. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Stir in rind and vanilla. Pour batter over pineapple slices.
Bake cake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack. Loosen cake from sides of pan using a narrow metal spatula. Invert onto a cake plate, and cut into wedges. Serve warm.