Decadent Pineapple Rum Upside-Down Cake - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350\u00b0F.
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).
Press the brown sugar evenly over the butter.
Sprinkle with 2 tablespoons of rum.
Arrange 7 pineapple slices over the brown sugar.
Fill in the spaces with the pecan halves.
In a large bowl, cream the margarine and granulated sugar.
Beat in the eggs, one at a time.
Beat in the vanilla.
Puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum; beat this into the margarine mixture until thoroughly combined.
In a separate bowl, sift the flour, ginger, baking soda, and salt together.
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.
Pour the cake batter over the pineapple slices in the spring-form pan.
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.**.
While the cake is still hot, remove the side of the pan. Invert the cake onto a platter and remove the pan bottom.
Serve the cake warm or at room temperature.
Top with whipped cream, if desired.