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Preheat oven to 350 degrees.
Pour rum in a 10X14 pyrex baking dish. Place pineapple rings in rum and flip them to coat. Let stand for about 30 minutes at room temperature.
Melt 6 tablespoons of butter in a 9 1/2 inch cast iron skillet over medium heat. Add 1 cup of the brown sugar and whisk until sugar dissolves and syrup boils about 2 minutes. Drain pineapple and arrange in a skillet in a nice pattern. Tuck pecan pieces into spaces.
Whisk flour, ginger, baking powder, baking soda, and salt in a medium bowl.
Beat 1/2 cup butter and 2/3 cup brown sugar in a large bowl. Beat in eggs, vanilla, and molasses. Beat in flour mixture in 3 additions alternating with 2 additions of buttermilk. Spoon batter over pineapple.
Bake in preheated oven about 35-40 minutes or until a toothpick inserted in center of the cake comes out clean.
Allow cake to cool for about 5 minutes. Place a large plate over the cast iron pan and flip it over. The cake should pop right out. Be careful! I don't think anything is hotter than cast iron!