Spiced Upside-Down Sweet Potato Cake Recipe
1 20-oz. can sliced pineapple (in natural juice)
1 T. butter
1/4 C. packed light brown sugar
1 t. ground ginger
1/4 C. dried cranberries
1 18.25-oz. package spice cake mix
1/3 C. apple sauce
1 1/2 C. peeled and grated sweet potatoes
Whipped cream (optional)
Drain pineapple, reserving 3 tablespoons and 1/2 cup juice. Set aside one whole pineapple slice; cut 6 slices in half. (Save remainder of pineapple and juice for another use.)
Preheat oven to 350° F. Put butter in a 9 x 2-inch springform cake pan and place in the oven until butter has melted; set aside.
In a small bowl, combine brown sugar, ginger and 3 tablespoons 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 cake mix (dry), eggs, apple sauce, sweet potato and 1/2 cup pineapple juice. Using a fork, stir vigorously about 2 minutes, scraping sides until well mixed. Spread over pineapple in pan.
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Invert onto platter, replacing any fruit that remains in the pan. Serve warm or at room temperature topped with a dollop of whipped cream.
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