Step 1

Preheat oven to 350 degrees.

Step 2

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.

Step 3

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.

Step 4

Whisk flour, ginger, baking powder, baking soda, and salt in a medium bowl.

Step 5

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.

Step 6

Bake in preheated oven about 35-40 minutes or until a toothpick inserted in center of the cake comes out clean.

Step 7

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!