Gingerbread Pineapple Upsidedown Cake
1 1/2 c
brown sugar, firmly packed, divided
pineapple, coarsely chopped. i used a 16 oz. can of crushed pineapple that i had
1 1/2 c
1Preheat oven to 350 degrees.
Melt 6 tablespoons of butter in 10 in. cast iron skillet, or heavy ovenproof pan, over medium heat. Swirl melted butter to coat sides of pan.
2Remove from heat, stir in 1 cup brown sugar, then add pineapple in one layer. Set aside.
3Stir together the flour, ginger, cinnamon, cloves, baking soda and salt in a large bowl. Set aside.
4Melt the other 6 tablespoons of butter in a small pan.
Remove from the heat and stir in hot water, molasses and the 1/2 cup brown sugar.
Whisk in the egg.
5Add the butter mixture to the flour mix. Stir until well blended. Gently pour over the pineapple in the skillet.
6Bake 35 - 40 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes, then invert onto a round dish.
Serve warm or room temperature.