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: 3/4 cup butter, divided; 1 1/2 cups firmly packed light brown sugar, divided; 2 cups coarsely chopped fresh pineapple; 1 1/2 cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 1/4 teaspoon ground cloves; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup hot water; 1/2 cup molasses; 1 large egg

Servings: persons

3/4 cup butter, divided
1 1/2 cups firmly packed light brown sugar, divided
2 cups coarsely chopped fresh pineapple
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup hot water
1/2 cup molasses
1 large egg

1
Preheat oven to 350u00b0. Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.
2
Stir together flour and next 5 ingredients in a large bowl. Set aside.
3
Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.
4
Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.
5
Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.

883

kcal

Calories

Fat

133

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 12 ingredients. The key ingredients include: 3/4 cup butter, divided, 1 1/2 cups firmly packed light brown sugar, divided, 2 cups coarsely chopped fresh pineapple, 1 1/2 cups all-purpose flour, 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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