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Here's the best of two American classics. The addition of ginger to the topping and pineapple juice in the cake make this simple dessert extra-special.

Upside Down Pineapple Sweet Potato Cake

1 (20-ounce) can store brand sliced pineapple

1 tablespoon butter

1/4 cup packed light brown sugar

1 teaspoon ground ginger

1/4 cup dried cranberries

1 (14 or 14 1/2-ounce) package gingerbread cake mix

2 large eggs

1 1/2 cups sweet potato, peeled and grated

1. Preheat oven to 350*F.
2. Drain pineapple, reserving 3 tablespoons and 1/2 cup juice. Set aside 1 whole pineapple slice; cut 5 slices in half. (Save remainder of pineapple and juice for another use.)
3. Place butter in 9 x 2-inch round cake pan in oven until butter is melted.
4. In small bowl, combine brown sugar, ginger and 3 tablespoons pineapple juice. Pour in pan and tilt to evenly distribute. Place whole pineapple ring in center; arrange half slices in crescents around center. Fill in spaces with dried cranberries.
5. In a bowl, combine cake mix (dry), eggs, 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.
6. 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 pan. Serve warm or at room temperature.

Makes 10 servings.

Recipe courtesy of North Carolina Sweetpotato Commission.