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


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; 13 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 55 mg cholesterol; 310 mg sodium. 212 mg potassium; 54 g carbohydrates; 1 g fiber; 31 g sugar; 4 g protein; 0 g trans fatty acid; 450 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 123 mg calcium; 2 mg iron;