Here’s the best of two American classics.The addition of ginger to the topping and pineapple juice inthe cake make this simple dessert extra-special.
Recipe: Upside Down PineappleSweet Potato Cake
1 (20-ounce) can store brand sliced pineapple1 tablespoon butter1/4 cup packed light brown sugar1 teaspoon ground ginger1/4 cup dried cranberries1 (14 or 14 1/2-ounce) package gingerbreadcake mix2 large eggs1 1/2 cups sweet potato, peeled and grated
Preheat oven to 350°F (175°C).
Drain pineapple, reserving 3 tablespoonsand 1/2 cup juice. Set aside 1 whole pineapple slice; cut 5 slicesin half. (Save remainder of pineapple and juice for another use.)
Place butter in 9 x 2-inch round cakepan in oven until butter is melted.
In small bowl, combine brown sugar, gingerand 3 tablespoons pineapple juice. Pour in pan and tilt to evenlydistribute. Place whole pineapple ring in center; arrange halfslices in crescents around center. Fill in spaces with driedcranberries.
In a bowl, combine cake mix (dry), eggs,sweet potato and 1/2 cup pineapple juice. Using a fork, stirvigorously about 2 minutes, scraping sides until well mixed.Spread over pineapple in pan.
Bake 45 to 50 minutes or until a woodenpick inserted in center comes out clean. Cool 5 minutes Invertonto platter, replacing any fruit that remains in pan. Servewarm or at room temperature.
Makes 10 servings.
Recipe courtesy of North Carolina SweetpotatoCommission.
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