LOCATION: Recipes >> Cake Recipes >> Gingerbread Upside Down Cake
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Gingerbread Upside Down Cake
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20-oz can pineapple slices, drained
1/2 cup reserved pineapple syrup
1/2 cup butter, softened
1 cup brown sugar
10 maraschino cherries
1 egg
1/2 cup molasses
1 1/2 cups flour
1 teaspon baking soda
1 teasoon ground ginger
1/2 teaspoon ground cinnamon
Melt 1/4 cup butter in a 10 inch oven proof skillet. Blend in 1/2
cup sugar. Remove from heat.
Arrange pineapple in skillet. Place a cherry in center of each
ring.
Cream remaining butter and sugar until light and fluffy. Beat in
egg and molasses. Combine remaining ingredients.
Bring reserved pineapple syrup to a boil. Add flour mixture to
creamed mixture alternately with hot syrup. Pour batter over
pineapple.
Bake in 350F oven for 30 to 40 minutes until cake tests done. Cool
in skillet 5 minutes; invert onto serving plate.
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