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Pineapple Upside Down Ginger Cake

3 tb butter, softened
4 tb butter, softened
1/3 c light brown sugar, firmly packed
8 oz can pineapple slices, drained
1/2 c sugar
1 lg egg, room temperature
1/2 c light molasses
1/2 c milk
1 1/2 c all-purpose flour
1 ts baking soda
1 ts cinnamon
1 ts ground ginger
1/4 ts salt

Preheat oven to 325 degrees. Place 3 T butter in a 9"x11-1/2"x2"
cake pan. Place in oven until melted. Remove pan from oven, swirl
butter to coat pan, and immediately sprinkle brown sugar evenly
over bottom of pan. Arrange pineapple slices in single layer over
the brown sugar.

Beat together 4 T butter and sugar in medium-size bowl with an
electric mixer on high-speed until creamy. Beat in egg, molasses
and milk until well blended. Stir together flour, baking soda,
cinnamon, ginger and salt in a medium-sized bowl. Beat into batter
on low-speed, mixing until incorporated. Spoon evenly over the
pineapple in baking pan.

Bake for 60 minutes or until cake tester inserted near center comes
out clean. Remove from oven and immediately turn out onto serving
platter. Garnish the center of each pineapple ring with a maraschino
cherry half.


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