Puerto Rican Pineapple Rum Cake

Puerto Rican Pineapple Rum Cake

Ingredients

    For the glaze and the pineapples

•     1⁄2 cup packed light brown sugar
•     1 1⁄2 cups dark rum
•     1⁄4 cup unsalted butter
•     1⁄2 pineapple, cored and cut into 1/4-inch-thick slices

    For the cake

•     1 cup unsalted butter
•     2 cups sugar
•     4 large eggs
•     1 teaspoon pure vanilla extract
•     1 teaspoon dark rum
•     2 1⁄2 cups all-purpose flour
•     1⁄2 teaspoon kosher salt
•     1⁄2 cup crushed pecans
•     vanilla ice cream, for serving

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