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Ginger and Pineapple Upside Down Cake

Prep time: 5 mins | Cook time:  45 mins | Total time: 50 mins 

serves 15 slices

**suitable for vegetarians**


  • 3/4 cup butter, divided
  • 1 1/2 cups firmly packed light brown sugar, divided
  • 2 cups coarsely chopped fresh pineapple
  • 1 1/2 wheat flour
  • 3 tbsp Dried Carrot
  • 2 tbsp soy powder
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup hot water
  • 4 tbsp vegetable oil
  • 1/2 cup molasses


  1. Preheat oven to 350°. Melt 6 tablespoons butter in a 10-inch cast-iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.
  2. Stir together flour and next 5 ingredients in a large bowl. Set aside.
  3. Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar.
  4. Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.
  5. Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in a skillet over cake. Serve warm or at room temperature.

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