Pineapple Upside Down Gingerbread Cake

Directions and notes:

For the topping: preheat the oven to 350 degrees F. Melt 1/4 cup butter in a 10 inch diameter cast iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until misture begins to form aa thick mass, about 4 minutes. Continue cooking, without stirring, until the butter mixture spreads and covers the bottom of the skillet and bubbles appear all over the surface, about 6 minutes longer. Remove the skillet from heat. Arrange Pineapple chunks close together in concentric circles atop sugar mixture in the skillet. For Cake: sift first 8 ingredients into a medium bowl. Using an electric mixer beat molasses, Golden Brown Sugar, melted butter, eggs and Vanilla extract in a large bowl until well blended, about 2 minutes. Add half of the dry ingredients, then whole milk, then remaining half of the dry ingredients beating until well blended after each addition. Beat in the crystallized Ginger. Spread batter evenly over Pineapple in the skillet Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in the skillet for 5 minutes. Run a small knife around the sides of the skillet to loosen the cake. Place a platter over the cake in the skillet, invert and shake onto the platter. Coll the cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.