-
1
Butter the inside of a 4-quart slow cooker insert.
-
2
Line it completely with a double layer of foil, then butter the foil.
-
3
Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum.
-
4
Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture.
-
5
Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl.
-
6
Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes.
-
7
Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated.
-
8
Reduce the speed to low and beat in the flour mixture until just incorporated.
-
9
Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds.
-
10
Evenly spread the batter over the pineapples in the slow cooker.
-
11
Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake.
-
12
Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours.
-
13
Turn off the slow cooker and let the cake rest for 20 minutes.
-
14
Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature).
-
15
Carefully invert onto a platter and peel off the foil.
-
16
Whip the cream until soft peaks form.
-
17
Fold in the confectioners' sugar and chopped cherries.
-
18
Serve slices of cake with a dollop of whipped cream and a cherry on top.
