Pineapple Upside Down Gingerbread

• 1 tablespoon butter or 1 tablespoon margarine
• 13 cup molasses
• 14 cup sugar
• 6 slices pineapple
• 6 maraschino cherries
• 13 cup shortening
• 13 cup sugar
• 12 cup molasses
• 1 12 cups sifted flour
• 34 teaspoon salt
• 34 teaspoon baking powder
• 12 teaspoon ginger
• 12 teaspoon cinnamon
• 14 teaspoon clove
• 12 teaspoon baking soda
• 1 egg
• 12 cup sour milk

1. TOPPING:.
2. Place butter in a 9-inch square pan or casserole dish, melt, Add molasses and sugar.
3. Over this arrange pineapple and cherries.
4. CAKE PART:.
5. Cream shortening, sugar and baking soda.
6. Add molasses.
7. Stir in 1/4 of the sifted dry ingredients.
8. Beat in egg.
9. Add remaining flour and sour milk alternately.
10. Beat until smooth.
11. Pour over pineapple and spread to corners.
12. Bake at 350F for 1 hour.
13. Cool 10 minutes, turn upside down.

butter, molasses, sugar, pineapple, maraschino cherries, shortening, sugar, molasses, flour, salt, baking powder, ginger, cinnamon, clove, baking soda, egg, sour milk

Taken from www.food.com/recipe/pineapple-upside-down-gingerbread-358843 (may not work)