Gingerbread Upside Down Cake
Ingredients
- 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 cup flour
- 1 teaspon baking soda
- 1 teasoon ground ginger
- 1/2 teaspoon ground cinnamon
Instructions
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.
