Pineapple Upside-down Gingerbread Cake

1. Preheat oven to 350 F.

2. Melt the butter in a skillet and add the brown sugar making a caramel.

3. Pour mixture into a 10 inch diameter stick-free or oiled cake pan with 2 inch high sides. Arrange pineapple slices and cherry pieces in a single layer on top of the caramel mixture.

4. Whisk together the flour, baking soda, baking powder, salt, and spices in a bowl.

5. In another bowl whisk the oil, syrup, molasses, soy milk, vinegar, and vanilla.

6. Whisk the wet mixture into the dry until just barely mixed.

7. Half-fill pan with batter.

8. Bake 35-40 minutes for small pan.

9. Gingerbread is ready when a toothpick or knife inserted into center comes out clean.

10. Cool cake in pan on a rack for 10 minutes.

11. Turn cake out onto a platter. Serve warm or at room temperature.