Pineapple Upside-down Pumpkin Gingerbread
From midgelet 15 years agoIngredients
- Topping: shopping list
- nonstick spray shopping list
- 2/3 cup dark brown sugar shopping list
- 1/2 cup butter shopping list
- 2 tablespoons frozen pineapple juice concentrate, thawed shopping list
- 1 teaspoon light molasses shopping list
- 1 ripe pineapple, peeled shopping list
- Cake: shopping list
- 2 cups all-purpose flour shopping list
- 2 teaspoons baking soda shopping list
- 2 teaspoons baking powder shopping list
- 1 1/4 teaspoons ground cinnamon shopping list
- 3/4 teaspoon ground ginger shopping list
- 1/4 teaspoon salt shopping list
- 1/2 cup butter, room temperature shopping list
- 1 cup sugar shopping list
- 2 large eggs shopping list
- 1/2 cup light molasses shopping list
- 1/2 cup canned pure pumpkin shopping list
- 1/2 cup boiling water shopping list
- whipped cream shopping list
How to make it
- Preheat oven to 350F degrees.
- Spray 9x9x2 metal baking pan with nonstick spray.
- Combine sugar, butter, pineapple juice concentrate,
- and molasses in heavy small saucepan.
- Bring to boil over medium heat,whisking until sugar dissolves and syrup is smooth.
- Boil 1 minute.
- Pour evenly into prepared pan.
- Cut off one 1/2-inch thick round from pineapple.
- Cut out core.
- Place round in syrup in pan.
- Stand pineapple on end.
- Cut lengthwise into 1/3-inch thick pieces.
- Using 3 round cutters of different sizes.
- Cut out rounds from pineapple slices, avoiding core.
- Arrange rounds close together in single layer in free-form design in syrup.
- Whisk together 6 ingredients in medium bowl.
- Beat butter in largebowl until fluffy.
- Add sugar and beat to blend.
- Beat in eggs, one at a time.
- Beat in molasses, then pumpkin.
- Beat in dry ingredients just until blended, occasionally scraping down sides of bowl.
- Beat in 1/2 cup boiling water.
- Pour batter evenly into pan.
- Bake cake until tester inserted into center comes out clean, about 50
- minutes.
- Cool cake in pan 45 minutes.
- Place platter over pan and invert.
- Let stand 5 minutes.
- Gently lift off pan.
- Serve cake warm or at room temperature with whipped cream.
People Who Like This Dish 5
- frodo Meadville, MS
- linspj New Hartford, NY
- momo_55grandma Mountianview, AR
- trigger MA
- fizzle3nat Waterville, WA
- clbacon Birmingham, AL
- jeffsgirl Medford, OR
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
what a wonderful gingerbread thanks another high5
momo_55grandma in Mountianview loved it -
Ooooo...yum!
linspj in New Hartford loved it -
yummy midgetlet i gain weight just by reading your recipes
frodo in meadville loved it
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