Lemony Glazed Pineapple Upside Down Gingerbread

Ingredients

Cake

• 1 1/4 cups all-purpose flour
• 1/2 cup quick oats
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 3 tablespoons margarine
• 1/3 cup brown sugar
• 1 egg, lightly beaten
• 1/3 cup molasses
• 3/4 cup skim milk
• 1/2 cup apple, grated

Topping

• 1/2 cup brown sugar
• 2 tablespoons margarine
• 1/2 tablespoon lemon juice, plus
• 1 teaspoon lemon juice
• 1/4 cup golden raisin

• 1/2 (19 ounce) can pineapple rings, drained (about 5 rings or enough to cover the bottom of the dish)

Directions

1. 1

   Spray an 8” round baking dish with cooking spray. In a small saucepan or in a microwave safe bowl, combine the brown sugar and margarine. Heat on low heat (or in the microwave on med/low power for 30 seconds at a time) just until the margarine melts and the sugar starts to dissolve. Add the lemon juice. Pour into the bottom of the prepared 8” dish.

2. 2

   Place pineapple slices on top of the brown sugar mixture in a decorative manner. You may cut a pineapple slice in 4 to fill in the smaller places. Fill the middle holes of the pineapple slices with raisins. Sprinkle the rest of the raisins over the pineapple. Set dish aside.

3. 3

   In a medium bowl combine flour, oats, baking powder, baking soda, cinnamon, ginger, and allspice. Set aside.

4. 4

   In a larger bowl, beat together margarine and brown sugar. Whisk in the egg, molasses and milk.

5. 5

   Add the bowl of dry ingredients to the wet ingredients, stirring just until mixed. Fold in the grated apple.

6. 6

   Bake at 350°F for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. As soon as the cake is out of the oven, place a serving plate over the cake and turn the cake over. Remove the dish. If any pineapple pieces stick to the dish, gently place them back in their place.