Cranberry Upside-Down Gingerbread Cake

To celebrate "Monkey Love Day" today, I thought I'd take things to a sweeter side. It's also part of the "ARF/5-A-Day Round-up." (ARF stands for Antioxidant Rich Food)

This cake has just the right amount of sweetness, and not an overwhelming amount of spice. It's perfect if you don't want to do the normal decadence that's associated with this day.



Cranberry Upside-Down Gingerbread Cake
Topping
1/2 c brown sugar, packed
1/4 c butter, melted
8 oz whole cranberry sauce
1 (8 oz) can pineapple chunks, drained

Cake
1 1/3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp allspice
1/2 c brown sugar, packed
1/2 c butter, softened
1/2 c dark molasses
1/2 c boiling water
1 egg, slightly beaten

Heat oven to 350 degrees. Lightly spray a 9" pie pan or square pan with cooking spray. Melt butter, and combine with brown sugar. Spread on bottom of pan. Arrange pineapple slices on top of sugar mixture. In small saucepan, warm cranberry sauce until . Drizzle sauce over pineapples.
In a bowl, combine all dry ingredients and stir well. Add remaining cake ingredients and blend well. Pour batter on top of fruit mixture, and place into oven. Bake 45 minutes, or until toothpick inserted into the center comes out clean.
Serve warm and enjoy.