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Crystallized ginger and powdered dry ginger add welcome zing to an American classic. Fanning the pineapple like flower petals is striking, but also functional--no bare spots between rings.

Source: Midwest Living


Recipe Summary

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Place 1/4 cup butter in an 8-inch square or 9-inch round cake pan. Place pan in oven for 5 minutes or until butter melts. Remove pan from oven. Stir in brown sugar. Sprinkle with crystallized ginger. Slice pineapple into thin (1/4-inch) rings. Cut each ring into quarters. (You should have about 2 cups.) Starting in center of pan, arrange pineapple pieces in radiating, overlapping circles to make a shingled pattern over the brown sugar mixture. Set aside.

  • In a medium mixing bowl, stir together flour, granulated sugar, baking powder, ground ginger and salt. Add milk, 1/4 cup softened butter, egg and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. (Batter might still be lumpy.) Spread batter into prepared pan.

  • Bake for 30 to 35 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack for 5 minutes. Loosen sides of cake; invert onto plate. Serve warm.

Nutrition Facts

342 calories; fat 13g; cholesterol 55mg; saturated fat 8g; carbohydrates 54g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 31g; protein 4g; vitamin a 449.9IU; vitamin c 19.1mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 52.2mcg; vitamin b12 0.2mcg; sodium 310mg; potassium 212mg; calcium 123mg; iron 2.2mg.