Pineapple Upside-Down Gingerbread Cake Recipe

Name: Pineapple Upside-Down Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1/4 cup unsalted butter; 2/3 cup packed golden brown sugar; 2 (20 ounce) cans pineapple chunks in heavy syrup, drained, patted dry with paper towels; Cake; 2 cups all-purpose flour; 1 tablespoon unsweetened cocoa powder; 1 1/2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 3/4 teaspoon salt; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 3/4 cup mild-flavored molasses (light); 1/2 cup packed golden brown sugar; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup whole milk; 2 tablespoons minced crystallized ginger; 1 cup whipping cream, beaten to soft peaks

Servings: persons

Topping
1/4 cup unsalted butter
2/3 cup packed golden brown sugar
2 (20 ounce) cans pineapple chunks in heavy syrup, drained, patted dry with paper towels
Cake
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup mild-flavored molasses (light)
1/2 cup packed golden brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
2 tablespoons minced crystallized ginger
1 cup whipping cream, beaten to soft peaks

1
For topping: Preheat oven to 350u00b0F Melt 1/4 cup butter in 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 mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
2
For cake: Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes.
3
Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition.
4
Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
5
Bake cake until tester inserted into center comes out clean, about 40 minutes.
6
Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake.
7
Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.

1120

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Topping, 1/4 cup unsalted butter, 2/3 cup packed golden brown sugar, 2 (20 ounce) cans pineapple chunks in heavy syrup, drained, patted dry with paper towels, and more.

Yes, Pineapple Upside-Down Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Upside-Down Gingerbread Cake

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