Upside Down Pineapple Sweet Potato Cake
Makes Ten servings
1 (20 oz.) can slices pineapple (packed in natural juice, reserve juice)
1 tbsp butter
¼ cup packed light brown sugar
1 tsp ground ginger
¼ cup dried cranberries
1 (14 or 14 ½ oz.) package gingerbread cake mix
2 eggs
1 ½ cups peeled and grated sweet potato
Drain pineapple, reserving 3 tablespoons and ½ cup juice. Set aside 2 whole pineapple slices; cut 5 slices in half. (Save remainder of pineapple and juice for another juice.)
Preheat oven to 350 degrees F. Put butter in a 9 x 2-inch round cake pan and place in the oven until butter has melted; set aside. In a small bowl, combine brown sugar, ginger and 3 tablespoons pineapple juice. Pour mixture in pan with melted butter and tilt to evenly distribute. Place whole pineapple ring in the center of the pan; arrange half slices in crescents around the center. Fill in spaces with dried cranberries.
In a bowl, combine cake mix (dry), eggs, sweet potato and ½ cup pineapple juice. Using a fork, stir vigorously about 2 minutes, scraping sides until well mixed. Spread over pineapple in pan. Bake 45 to 50 minutes or untili a wooden pick inserted in the center comes out clean. Cool 5 minutes. Invert onto platter, replacing any fruit that remains in the pan. Serve warm or at room temperature.
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