Gingerbread Upside-Down Cake

• 1 (20 oz.) can pineapple slices, drained (reserve syrup)
• 1/2 c. butter or margarine, softened
• 1 c. brown sugar, packed
• 10 maraschino cherries
• 1 egg
• 1/2 c. dark molasses
• 1 1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt

1. Drain pineapple.
2. Reserve 1/2 cup syrup.
3. Melt 1/4 cup butter in a 10-inch ovenproof skillet.
4. Blend in 1/2 cup sugar.
5. Remove from heat.
6. Arrange pineapple in skillet.
7. Place cherry in center of each slice.
8. Cream remaining butter and sugar until light and fluffy.
9. Beat in egg and molasses.
10. Combine remaining ingredients. Bring reserved pineapple syrup to a boil.
11. Add flour mixture to creamed mixture alternately with hot syrup.
12. Pour batter over pineapple.
13. Bake in a 350u0b0 oven for 30 to 40 minutes, until cake tests done.
14. Cool in skillet 5 minutes.
15. Invert onto serving plate. Serves 6 to 8 people.

pineapple, butter, brown sugar, maraschino cherries, egg, dark molasses, flour, baking soda, ground ginger, ground cinnamon, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=705548 (may not work)