gingerbread pineapple upsidedown cake

How To Make gingerbread pineapple upsidedown cake

• 1

  Preheat 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.
• 2

  Remove from heat, stir in 1 cup brown sugar, then add pineapple in one layer. Set aside.
• 3

  Stir together the flour, ginger, cinnamon, cloves, baking soda and salt in a large bowl. Set aside.
• 4

  Melt 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.
• 5

  Add the butter mixture to the flour mix. Stir until well blended. Gently pour over the pineapple in the skillet.
• 6

  Bake 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.
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