GINGERBREAD PINEAPPLE UPSIDE DOWN CAKE

8 slices canned pineapple (10 slices?)
1/4 c. butter
2/3 c. brown sugar
Walnut halves
1 1/2 c. flour
1 tbsp. ginger
1 tsp. cinnamon
1/4 tsp. each allspice, cloves, nutmeg
1 tsp. baking soda
1/2 c. butter
1/2 c. sugar
2 eggs
1/2 c. molasses
1/2 c. water

In a large skillet (ovenproof or cast iron) melt 1/4 cup butter over low heat. Add brown sugar, stirring until dissolved. Remove from heat, arrange pineapple slices over melted sugar, one slice in center. Arrange walnuts between slices.

Sift dry ingredients together. In mixer bowl cream butter and sugar. Add eggs and beat until smooth. Add molasses and water gradually, beating at low speed. Add dry ingredients slowly beating until just smooth. Pour batter over pineapple, spreading evenly. Bake at 350 degrees for 40 to 45 minutes. Let stand for 5 minutes on wire rack. Loosen edges of cake and invert on serving plate, shaking pan slightly to loosen. Serve with whipped cream.