1 1/2 cups margarine, melted
1 cup white sugar
1 cup boiling water
1 egg
1 cup evaporated milk
1 (.5 fluid ounce) jigger thick rum flavored brandy
3 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 cup sliced pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) round pans.
In a large glass or metal bowl, combine margarine, sugar, boiling water, egg and brandy. Pour mixture into prepared pans.
Bake 12 to 14 minutes in the preheated oven, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes and remove from pan. Cut into crystals.
For the frosting, beat vanilla and rum with egg and brandy mixture until fluffy. Set aside. Cream the flour with a pastry blender or 2/3 cup vegetable oil. Mix the sliced pecans with 1 cup margarine mixture until well blended. Press pineapple mixture over crust. Place 6 pecans over pecan layer. Freeze 8 to 10 minutes before serving with the cream cheese.