First I made Brandy-Pecan Sauce. Above are the ingredients. Only thing missing is water.
Next I made Pineapple Upside-Down Topping. The drained heavy syrup from the crushed pineapple and brown sugar brought to boiling after the sugar fully dissolved.. (Note: Try finsing fruit in heavy syrup anymore. I was able to find chuncks of pineapple in heavy syrup. I drained to cans of crushed pineapple to see how much juice there is in the cans. Then I measured that amount of drained heavy syrup from the pineapple chunk cans, and continued. I put the chunks with the pineapple juice in the fridge for another use.)Then add the crushed pineapple, bring back to a boil, reduce heat and simmer for 2 more minutes. Remove the pan from the heat and add in the rum if using.