<Recipes On The go Recipes On The Go: Dessert: Gingerbread Upside-Down Cake Recipe

Recipes On The Go

Monday, November 28, 2005

Dessert: Gingerbread Upside-Down Cake Recipe

1 can (20 oz.) Pineapple Slices
1/2 cup margarine, softened, divided
1 cup packed brown sugar
10 maraschino cherries
1 egg
1/2 cup dark molasses
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt

Preheat oven to 350 degrees. Drain pineapple slices; reserve 1/2 cup syrup. In 10-inch cast iron skillet, melt 1/4 cup margarine. Remove from heat. Add 1/2 cup brown sugar and stir until blended. Arrange pineapple slices in skillet. Place 1 cherry in center of each slice. In large mixer bowl, beat remaining 1/4 cup margarine and 1/2 cup brown sugar until light and fluffy. Beat in egg and molasses. In small bowl, combine flour, baking soda, ginger, cinnamon and salt. In samll saucepan, bring reserved pineapple syrup to a boil. Add dry ingredients to creamed mixture alternately with hot syrup. Spread evenly over pineapple slices in skillet. Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Let stand in skillet on wire rack 5 minutes. Invert onto serving plate. Makes 8-12 servings.

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