I just used the topping part of the recipe, with another favorite gingerbread cake. We were very pleased with this addition. I'd add just a touch more lemon juice next time, to get a little more flow for evening out the topping in the pan.
Moist and tasty. Iâ€™m a rather bad baker, but I managed to produce a thoroughly acceptable result â€“ more flavorful than a store-bought cake. I think it could be even better with pecans in the topping and a little more clarity in the directions (the need to soften the margarine, the need to actually put the batter into the pan, ...).
My initial impression when it was hot was that it was just lovely. After it had cooled everyone who had a piece made a comment that they didn't think the pineapple went with the gingerbread. The second day, the flavours started to merge and it had an almost fruitcake flavour about it. I really love the gingerbread portion of this recipe, but would probably use either apples, peaches or else just raisins instead of pineapple. Very tasty gingerbread, good luck with the contest!