Cameroonian Pineapple and Ginger Upside-Down Cake

Preheat oven to 350°F/175°C. In a 9-inch round baking pan, melt 1/4 cup of the butter. Sprinkle the brown sugar evenly over the melted butter. Sprinkle the grated fresh ginger over the brown sugar.

Arrange the drained pineapple rings in a single layer over the brown sugar and ginger mixture in the pan. You can place a cherry or a small piece of pineapple in the center of each ring if desired for decoration.

In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.

In a large bowl, cream together the remaining 1/4 cup softened butter and the granulated sugar until light and fluffy. Beat in the vegetable oil and the egg until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.

Pour the cake batter evenly over the pineapple rings in the prepared pan. Gently spread the batter to cover all the pineapple.

Bake for 40-45 minutes at 350°F/175°C, or until a wooden skewer inserted into the center of the cake comes out clean.

Remove the cake from the oven and let it cool in the pan for 10 minutes. Place a serving plate upside down over the cake pan, then carefully invert the cake onto the plate. Lift the pan slowly, allowing the caramelized pineapple and ginger topping to settle onto the cake.

Serve warm or at room temperature.