I have a weakness for cranberries and gingerbread so this combination is perfect. Also, like the gingerbread topping because it goes together in a flash. Thanks for another lovely addition to my recipe file (which grows bigger by the day).
I always enjoy digging into my big stash of frozen cranberries, especially when I can include them in a gingerbread recipe like this one ~ ABSOLUTELY WONDERFUL! I'll certainly make this one again & again, but then we do love the smell & the taste of gingerbread, for sure! Thanks for sharing the recipe! [Made & reviewed in Zaar Cookbook tag]
Delish! Smelled divine in the oven. Loved the take on pineapple upside-down cake. I don't use pineapple chunks, but use crushed instead. This gives a large taste of pineapple in every bite. Forgot to spray the pan as you suggested, but cake came out with no problem, thankfully. Thnx so much for posting this recipe, Roxygirl. Will definetley be making this again. Made for Fall 2008 My-3-Chefs.