Instructions:

Upside Down Gingerbread

Topping
1/2 cup firmly packed brown sugar
1/4 cup butter, melted
1 (8 ounce) can pineapple chunks, in unsweetened juice, drained
3/4 cup fresh or frozen cranberries
1/4 cup chopped fresh pecans

Gingerbread
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup boiling water
1/2 cup molasses
1 egg, slightly beaten

Heat oven to 350 degrees F.

Combine 1/2 cup brown sugar and 1/4 cup butter, melted. Spread in bottom of ungreased 9-inch square pan. Arrange pineapple in 3 diagonal rows over sugar mixture; sprinkle cranberries and pecans around pineapple. Combine flour, baking powder, baking soda, salt cinnamon, ginger and allspice; mix well. Add all remaining gingerbread ingredients; blend well. Pour batter evenly over pineapple, cranberries and pecans.

Bake at 350 degrees F for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.

Cool upright in pan for 2 minutes. Run knife around edge of pan; invert onto serving plate. Cool at least 30 minutes.

If desired, serve warm with whipped cream.