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1
Preheat oven to 350u00b0F.
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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).
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3
Press the brown sugar evenly over the butter.
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4
Sprinkle with 2 tablespoons of rum.
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5
Arrange 7 pineapple slices over the brown sugar.
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6
Fill in the spaces with the pecan halves.
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7
In a large bowl, cream the margarine and granulated sugar.
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8
Beat in the eggs, one at a time.
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9
Beat in the vanilla.
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10
Puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum; beat this into the margarine mixture until thoroughly combined.
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11
In a separate bowl, sift the flour, ginger, baking soda, and salt together.
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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.
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13
Pour the cake batter over the pineapple slices in the spring-form pan.
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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.**.
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15
While the cake is still hot, remove the side of the pan. Invert the cake onto a platter and remove the pan bottom.
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16
Serve the cake warm or at room temperature.
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17
Top with whipped cream, if desired.
