1 (20-oz.) can sliced pineapple (packed in natural juice, reserve juice)
1 tbsp. butter
1/4 cup packed light brown sugar
1 tsp. ground ginger
1/4 cup dried cranberries
1 (14- or 14 1/2-oz.) package gingerbread cake mix
2 eggs
1 1/2 cups peeled and grated sweet potato

Drain pineapple, reserving 3 tablespoons and 1/2 cup juice. Set aside 1 whole pineapple slice; cut 5 slices in half. (Save remainder of pineapple and juice for another use.) Preheat oven to 350° F. Put butter in a 9 x 2-inch round cake pan and place in the oven until butter has melted; set aside. In a small bowl, combine brown sugar, ginger and 3 tablespoons pineap­ple juice. Pour mixture in pan with melted butter and tilt to evenly distribute. Place whole pineapple ring in the center of the pan; arrange half slices in crescents around the center. Fill in spaces with dried cranberries.
In a bowl, combine cake mix (dry), eggs, sweet potato and 1/2 cup pineapple juice. Using a fork, stir vigorously about 2 minutes, scraping sides until well mixed. Spread over pineapple in pan. Bake 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes. Invert onto platter, replacing any fruit that remains in the pan. Serve warm or at room temperature.

 Makes 10 servings