Pineapple Upside-down Gingerbread

• 1 (20 ounce) can pineapple slices
• 12 cup margarine, softened,divided
• 1 cup packed brown sugar, divided
• 10 maraschino cherries
• 1 egg
• 12 cup dark molasses
• 1 12 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 12 teaspoon ground cinnamon
• 12 teaspoon salt

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

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

Taken from www.food.com/recipe/pineapple-upside-down-gingerbread-57998 (may not work)