Preheat oven to 350°F. Spray pan with vegetable pan spray.

In medium bowl, combine flour, baking soda, baking powder and salt; set aside. In small bowl, combine pineapple, cherries and pecans; add 2 tablespoons of flour mixture stirring to coat fruit and nuts. Set aside. In large bowl, whisk together eggs, granulated sugar, milk, oil and rum extract. Add flour mixture; stir until just combined. Fold in fruit mixture. Pour into prepared pan. Bake 32 to 35 minutes or until toothpick inserted into center comes out clean. Cool 30 minutes in pan on cooling grid.

Meanwhile, for icing combined confectioners' sugar, reserved pineapple juice, rum extract. Mixture will be thick, but smooth. Spread over slightly cooled cake; cool completely.