Decadent Pineapple Rum Upside-Down Cake

• 6 tablespoons unsalted butter
• 1/2 cup dark brown sugar, packed
• 3 tablespoons dark rum, divided (if desired, you may add 1 more tablespoon rum in step # 4)
• 1 (20 ounce) can pineapple slices in juice, drained, reserving 1/2 cup of juice
• 12 -15 pecan halves
• 1/2 cup unsalted margarine, room temperature
• 3/4 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• whipped cream (optional)

1. Preheat oven to 350u0b0F.
2. Melt butter and pour into the bottom of a 9 1/2-inch spring-form pan. (Place the pan on foil or parchment paper to catch any leaks).
3. Press the brown sugar evenly over the butter.
4. Sprinkle with 2 tablespoons of rum.
5. Arrange 7 pineapple slices over the brown sugar.
6. Fill in the spaces with the pecan halves.
7. In a large bowl, cream the margarine and granulated sugar.
8. Beat in the eggs, one at a time.
9. Beat in the vanilla.
10. Puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum; beat this into the margarine mixture until thoroughly combined.
11. In a separate bowl, sift the flour, ginger, baking soda, and salt together.
12. Beat dry ingredients into the margarine mixture alternately with the the 1/2 cup of reserved pineapple juice. Thoroughly combine after each addition, scraping down the sides of the bowl as necessary.
13. Pour the cake batter over the pineapple slices in the spring-form pan.
14. Bake until the center of the cake springs back when gently touched, 50 - 60 minutes, Test your cake after 30 - 35 minutes. **See COOKS NOTES in the recipe description.**.
15. While the cake is still hot, remove the side of the pan. Invert the cake onto a platter and remove the pan bottom.
16. Serve the cake warm or at room temperature.
17. Top with whipped cream, if desired.

unsalted butter, dark brown sugar, dark rum, pineapple, pecan, unsalted margarine, granulated sugar, eggs, vanilla, flour, ground ginger, baking soda, salt, whipped cream

Taken from www.food.com/recipe/decadent-pineapple-rum-upside-down-cake-171021 (may not work)