Add the brown sugar and beer to a saucepan, stir to combine. Add the pineapple, simmer over medium-high heat until pineapple is soft and the sauce has thickened about 10 minutes. Remove from heat, set aside.
Preheat the oven to 350°F.
Spray a 9-inch springform pan with cooking spray, line the bottom with a round of parchment paper, set aside.
Add the flour, almond flour, baking soda, baking powder, sugar, and salt to a large bowl, stir to combine.
Add the almond extract, vanilla extract, sour cream, eggs, olive oil, and beer, stir with a fork or whisk until just combined.
Add to the prepared pan.
Place the pineapple on top in an even layer (it will sink, that’s OK).
Drizzle with the caramel sauce left in the pan.
Top with an even layer of almonds.
Bake until the top has turned golden brown and the center springs back when lightly touched, 32-38 minutes.
While the cake cooks, start the whipped cream. Place the hibiscus tea bags in a small bowl or mug, pour over the boiling water. Set aside to steep for 15-20 minutes. Allow to cool to room temperature.
Stir the hibiscus-infused water into the heavy cream, chill until cold.
Once cold, add to the bowl of a stand mixer along with the powdered sugar, beat on high until stiff peaks form.
Once the cake has cooled, remove from pan, add to a serving plate, top with whipped cream just before serving.