Pineapple Upside-Down Pumpkin Gingerbread Recipe

Name: Pineapple Upside-Down Pumpkin Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2/3 cup (packed) golden brown sugar; 1/2 cup (1 stick) unsalted butter; 2 tablespoons frozen pineapple juice concentrate, thawed; 1 teaspoon mild-flavored (light) molasses; 1 ripe pineapple, peeled; 2 cups all purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 1/4 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup sugar; 2 large eggs; 1/2 cup mild-flavored (light) molasses; 1/2 cup canned pure pumpkin; 1/2 cup boiling water; Whipped cream

Servings: persons

Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
2 tablespoons frozen pineapple juice concentrate, thawed
1 teaspoon mild-flavored (light) molasses
1 ripe pineapple, peeled
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1/2 cup mild-flavored (light) molasses
1/2 cup canned pure pumpkin
1/2 cup boiling water
Whipped cream

1
Preheat oven to 350u00b0F. Spray 9x9x2-inch 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.
2
Cut off one 1/3-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 slices. 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.
3
Whisk first 6 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs, 1 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.
4
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.

1318

kcal

Calories

Fat

139

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 19 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2/3 cup (packed) golden brown sugar, 1/2 cup (1 stick) unsalted butter, 2 tablespoons frozen pineapple juice concentrate, thawed, and more.

Yes, Pineapple Upside-Down Pumpkin Gingerbread 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 Pumpkin Gingerbread

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