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1
Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
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2
Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
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3
In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
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4
In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
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5
Reduce speed to medium.
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6
Add eggs, 1 at a time, beating well after each addition.
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7
In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
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8
Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
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9
Pour batter into prepared pan.
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10
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
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11
Cool cake in pan on wire tack 20 minutes.
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12
Loosen cake from pan.
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13
Invert cake onto rack; cool completely.
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14
Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
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15
Slice pineapple lengthwise into quarters.
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16
Remove core from each quarter.
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17
Cut each quarter crosswise into 1-inch slices.
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18
In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
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19
Add pineapple to skillet; arrange in single layer.
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20
Cook pineapple 15 minutes, turning pieces over once.
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21
Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
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22
Add confectioners' sugar and rum and beat just until stiff peaks form.
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23
Sprinkle cake with confectioners' sugar.
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24
Serve cake with Caramelized Pineapple and Rum Cream.
