Recipe

Pineapple Upside-down Pumpkin Gingerbread Recipe


Pineapple Upside-down Pumpkin Gingerbread Recipe Midgelet / All my dishes
1 year, 2 months ago
a different upside down cake, that eveyrone seems to love, great for the fall and holiday season
Prep:20m Cook:50m Servings:8

Midgelet

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Ingredients
  • Topping:
  • nonstick spray
  • 2/3 cup dark brown sugar
  • 1/2 cup butter
  • 2 tablespoons frozen pineapple juice concentrate, thawed
  • 1 teaspoon light molasses
  • 1 ripe pineapple, peeled
  • Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup light molasses
  • 1/2 cup canned pure pumpkin
  • 1/2 cup boiling water
  • whipped cream

Directions
  1. Preheat oven to 350F degrees.
  2. Spray 9x9x2 metal baking pan with nonstick spray.
  3. Combine sugar, butter, pineapple juice concentrate,
  4. and molasses in heavy small saucepan.
  5. Bring to boil over medium heat,whisking until sugar dissolves and syrup is smooth.
  6. Boil 1 minute.
  7. Pour evenly into prepared pan.
  8. Cut off one 1/2-inch thick round from pineapple.
  9. Cut out core.
  10. Place round in syrup in pan.
  11. Stand pineapple on end.
  12. Cut lengthwise into 1/3-inch thick pieces.
  13. Using 3 round cutters of different sizes.
  14. Cut out rounds from pineapple slices, avoiding core.
  15. Arrange rounds close together in single layer in free-form design in syrup.
  16. Whisk together 6 ingredients in medium bowl.
  17. Beat butter in largebowl until fluffy.
  18. Add sugar and beat to blend.
  19. Beat in eggs, one at a time.
  20. Beat in molasses, then pumpkin.
  21. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl.
  22. Beat in 1/2 cup boiling water.
  23. Pour batter evenly into pan.
  24. Bake cake until tester inserted into center comes out clean, about 50
  25. minutes.
  26. Cool cake in pan 45 minutes.
  27. Place platter over pan and invert.
  28. Let stand 5 minutes.
  29. Gently lift off pan.
  30. Serve cake warm or at room temperature with whipped cream.

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Comments

momo_55grandma 1 year, 2 months ago said:
What a wonderful gingerbread thanks another high5

linspj 1 year, 2 months ago said:
Ooooo...yum!

frodo 1 year, 2 months ago said:
Yummy midgetlet i gain weight just by reading your recipes

fizzle3nat 1 year, 2 months ago said:
This sounds delicious! A definite must-try! Thanks for sharing. - Natalie

trigger 10 months, 2 weeks ago said:
You had me at pineapple Yum ! Gingerbread with pumpkin besides now your talking.
Five forks and a smile:)


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