Double-Ginger Pineapple Upside-Down Cake

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.