6 tbsp. butter
3 tbsp. dark rum
12 pecan halves
3/4 c. sugar
1 tsp. vanilla extract
1 tsp. ground ginger
1/2 tsp. salt
1/2 c. packed dark brown sugar
1 (20 oz.) can pineappel slices
1/2 c. butter
2 eggs
2 c. flour
1 1/2 tsp. baking soda
Whipped cream (for garnish)

Drain the pineapple slices, reserving 1/2 cup of juice. Preheat oven to 350 degrees. Melt the butter and pour into the bottom of a 9 1/2" springform pan. (Place the pan on a piece of foil to catch any butter that leaks through.) Press the brown sugar over the butter evenly and sprinkle with 2 tablespoons of the rum.

Arrange 7 pineapple slices over the brown sugar; fill in the spaces with pecan halves. Set aside.

Cream the butter and sugar in a mixer bowl, beat in the eggs, one at a time. Add vanilla and beat. Puree the remaining 3 pineapple slices with the remaining 1 tablespoon of rum in a blender or food processor and beat into the butter mixture. Sift the flour, ginger, baking soda and salt together. Beat into the butter mixture alternately with the reserved pineapple juice. Pour the cake batter over the pineapple slices in the springform pan.

Bake until the center of the cake springs back when gently touched, 30 to 35 minutes. While the cake is still hot, remove the sides of the pan. Invert the cake onto a platter and remove the pan bottom. Serve the cake warm or at room temperature. Top with dollops of whipped cream. Serves 8.