UPSIDE DOWN CAKE - GINGERBREAD

By akselden

Ingredients

• 1 can (20 oz.) pineapple slices
• 1/2 C. butter, softened, divided
• 1 C. brown sugar, packed, divided
• 10 maraschino cherries
• 1 egg
• 1/2 C. dark molasses
• 1 1/2 C. all purpose flour
• 1 tsp. baking soda
• 1 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350°F.

2. Drain pineapple, reserve 1/2 C. syrup. Melt 1/4 C. butter in a 10" oven-proof skillet. Blend in 1/2 C. brown sugar. Remove from heat. Arrange pineapple in skillet. Place cherry in center of each slice.

3. Cream remaining butter and sugar until light and fluffy. Beat in egg and molasses. Combine remaining ingredients.

4. Bring reserved pineapple syrup to a boil. Add flour mixture to creamed mixture alternately with hot syrup. Pour batter over pineapple. Bake for 30-40 minutes until cake tests done.

5. Cool in skillet 5 minutes. Invert onto serving plate.