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Preheat oven to 350°F. Place 1/4 cup butter in a 9-inch round cake pan. Place the pan in the oven until the butter melts. Stir in brown sugar. Arrange pineapple and pecans in pan. Set aside. Meanwhile, allow the remaining 1/4 cup butter to soften.
In a medium mixing bowl, stir together flour, granulated sugar, baking powder, salt and ginger. Add milk, the softened butter, egg and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute. (Batter may still be lumpy.) Spread the batter in the prepared pan.
Bake for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 5 minutes. Loosen the sides of the cake; invert onto a plate. Cool for 30 minutes; serve warm. If desired, top with whipped cream.