Spicy Pineapple Upside Down Cake

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View 10 mins Pour the melted butter into a 9x13-inch baking dish. Sprinkle the brown sugar evenly over the butter. Arrange the pineapple rings in a single layer over the brown sugar, placing a maraschino cherry in the center of each ring. Set aside. (10 minutes)

Recipe View 5 mins In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. (5 minutes)

Recipe View 7 mins In a separate bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the molasses. (7 minutes)

Recipe View 8 mins Gradually add the dry ingredients to the wet ingredients, alternating with the hot water and reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. (8 minutes)

Recipe View 2 mins Gently pour the batter evenly over the prepared pineapple layer, being careful not to disturb the arrangement. (2 minutes)

Recipe View 1 hrs Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55-60 minutes.

Recipe View 1 hrs Let the cake cool in the pan completely on a wire rack. (60 minutes)

Recipe View Once cooled, run a thin knife around the edges of the cake to loosen it from the pan. Place a serving plate over the pan and carefully invert the cake onto the plate.