Ooohh, Kath65, what a great idea! My mother was born in 1920, which I guess why (from reading the article), to her, Pineapple Upside-down cake was a 'fancy dessert.' I liked the topping, of course: her topping didn't turn out syrupy; more sugary, almostly like a layer of light, fluffy, buttery brown sugar. But the cake - well, it seemed like the price you had to pay to get that yummy topping. I'm wondering if the reason the cake seemed dry and bland was because the sugar couldn't seep into it: she put the cherries in before baking. But never mind all that: GINGERBREAD! What a wonderful idea! I have a recipe for a wonderful soft gingerbread cake that would probably perfectly do the trick.

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