Upside-Down Gingerbread

We have turned a traditional favorite upside down and added pineapple and cranberries for a delightful change of pace.

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Servings 9

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ingredients 17
Prep Time 30 min
Total Time 1 hr 55 min

Ingredients

Topping

1/2: cup firmly packed brown sugar

1/4: cup margarine or butter, melted

1: (8-oz.) can pineapple chunks in unsweetened juice, drained

3/4: cup fresh or frozen cranberries

1/4: cup chopped pecans

Gingerbread

1 1/3: cups All Purpose or Unbleached Flour

1/2: teaspoon baking powder

1/2: teaspoon baking soda

1/4: teaspoon salt

3/4: teaspoon cinnamon

3/4: teaspoon ginger

1/2: teaspoon allspice

1/2: cup firmly packed brown sugar

1/2: cup margarine or butter, softened

1/2: cup boiling water

1/2: cup molasses

1: egg, slightly beaten

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Directions

1 Heat oven to 350°F. In small bowl, combine 1/2 cup brown sugar and 1/4 cup margarine; blend well. Spread in bottom of ungreased 8 or 9-inch square pan. Arrange pineapple in 3 diagonal rows over sugar mixture; sprinkle cranberries and pecans around pineapple.
2 In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and allspice; mix well. Add remaining ingredients; blend well. Pour batter evenly over pineapple, cranberries and pecans.
3 Bake at 350°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes Run knife around edge of pan; invert onto serving plate. Cool at least 30 minutes. Serve warm with whipped cream, if desired.