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1
Drain pineapple, reserving 3 tablespoons and 1/2 cup juice.
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2
Set aside 1 whole pineapple slice; cut 6 slices in half (save remainder of pineapple and juice for another use).
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3
Preheat over to 350.
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4
Put butter in a 9x2-inch springform cake pan and place in the oven until butter has melted; set aside.
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5
In a small bowl, combine brown sugar, ginger, and 3 tablespoons pineapple juice.
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6
Pour mixture into pan with melted butter and tilt to evenly distribute.
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7
Place whole pineapple ring in the center of the pan; arrange half slices in crescents around the center.
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8
Fill in spaces with dried cranberries.
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9
In a bowl, combine dry cake mix, eggs, applesauce, sweet potato, and 1/2 cup pineapple juice.
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10
Using a fork, stir vigorously about 2 minutes, scraping sides until well mixed.
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11
Spread over pineapple in pan.
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12
Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
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13
Cool 5 minutes.
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14
Invert onto platter, replacing any fruit that remains in the pan.
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15
Serve warm or at room temperature topped with a dollop of whipped cream, if desired.
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16
NOTE: If using a 13x9-inch pan, leave pineapple slices whole and bake for 30 to 35 minutes or until the cake tests done.
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17
(I used 8 slices in my pan).
