Decadent Pineapple Rum Upside-down Cake

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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)

Recipe

• 1 preheat oven to 350°f.
• 2 melt butter and pour into the bottom of a 9 ½-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.