Upside Down Gingerbread Posted by kdipaolo 6/5/01 8:23:18 pm Topping 1/2 cup firmly packed brown sugar 1/4 cup butter, melted 1 (8 ounce) can pineapple chunks, in unsweetened juice, drained 3/4 cup fresh or frozen cranberries 1/4 cup chopped fresh pecans Gingerbread 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 teaspoon cinnamon 3/4 teaspoon ground ginger 1/2 cup firmly packed brown sugar 1/2 cup butter, softened 1/2 cup boiling water 1/2 cup molasses 1 egg, slightly beaten Heat oven to 350 degrees F. Combine 1/2 cup brown sugar and 1/4 cup butter, melted. Spread in bottom of ungreased 9-inch square pan. Arrange pineapple in 3 diagonal rows over sugar mixture; sprinkle cranberries and pecans around pineapple. Combine flour, baking powder, baking soda, salt cinnamon, ginger and allspice; mix well. Add all remaining gingerbread ingredients; blend well. Pour batter evenly over pineapple, cranberries and pecans. Bake at 350 degrees F for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean. Cool upright in pan for 2 minutes. Run knife around edge of pan; invert onto serving plate. Cool at least 30 minutes. If desired, serve warm with whipped cream.