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Spiced Upside-Down Sweet Potato Cake




Source of Recipe


Internet


List of Ingredients




1 20 ounce can sliced pineapple packed in natural juices
1 Tb.butter
1/4 cup packed light brown sugar
1 tsp.ground ginger
1/4 cup dried cranberries
1 box spice cake mix
3 eggs
1/3 cup applesauce
11/2 cups peeled and grated sweet potatoes
whipped cream (optional)


Recipe



Drain pineapples, reserving 3 Tb.and 1/2 cup of the juice. Set aside one whole pineapple slice. Cut 6 slices in half, save remainder pineapple and juice for another use. Preheat oven to 350 degrees. Put butter in 9 x 2 inch spring form cakepan and place in the oven till butter has melted; set aside. In small bowl combine brown sugar, ginger and 3 tab. pineapple juice. Pour mixture into pan with melted butter, and tilt to evenly distribute. Place whole pineapple ring in the center of the pan;arrange half slices in crescents around the center.
Fill in spaces with dried cranberries.

In a bowl combine dry cake mix, eggs, applesauce, sweet potato and 1/2 cup pineapple juice. Using a fork stir vigorously about 2 mins. scraping sides until well mixed. Spread over pineapple in pan. Bake 45 to 50 mins. or until a wooden pick inserted in center comes out clean .Cool 5 mins. Invert onto platter, replacing any fruit that remains in the pan. Serve warm or at room temperature, topped with a dollop of whipped cream.

Makes 12 servings