I hadn't made Pineapple Upside-Down Gingerbread in a long time; but decided to yesterday for my Wednesday Morning Coffee Group.
I've had this recipe (see below) for probably about 30 years - it originally came off of a box of Betty Crocker Gingerbread Mix. I still use the Betty Crocker mix, which makes this an easy but special dessert.
We've had snow in Colorado; and it is cold, but the sun is shining. Just right for a left-over piece of this yumminess.
Pineapple Upside-Down Gingerbread
Preheat oven to 350 degrees. Melt in the oven 1/4 cup butter in a 9" round pan. Blend in 1/2 cup brown sugar. On top of the butter/brown sugar, arrange maraschino cherries, pecan halves and pineapple slices. Make gingerbread as directed on Betty Crocker package; pour into prepared pan. Bake 40-45 minutes. Let cake stand a few minutes before inverting on plate.
I'm linking to the following:
The Charm of Home for Home Sweet Home Friday
Common Ground for Be Inspired Friday
Rattlebridge Farm for Foodie Friday
Funky Junk Interiors for Saturday Nite Special
The Dedicated House for Make It Pretty Monday
A Stroll Thru Life for Table Top Tuesday
Primp for Primp Your Stuff Wednesday
Have a Daily Cup for Share Your Cup Thursday
