Best 2 Pineapple Upside Down Gingerbread Cake Recipes
Indulge in a culinary masterpiece that perfectly harmonizes the comforting flavors of gingerbread and the tropical zest of pineapple. This Pineapple Upside-Down Gingerbread Cake is a delightful treat that combines the distinct taste of molasses and spices with the sweet and tangy notes of pineapple. The recipe features a moist and fluffy gingerbread cake batter, studded with succulent pineapple rings and topped with a luscious caramel glaze. The article also offers three additional enticing recipes to satisfy your sweet cravings: a Pineapple Upside-Down Cake with a traditional vanilla cake base, a delectable Gingerbread Cake with a rich cream cheese frosting, and a mouthwatering Pineapple Upside-Down Bundt Cake that adds an elegant twist to the classic dessert. Get ready to tantalize your taste buds and impress your loved ones with these exceptional recipes.
Check out the recipes below so you can choose the best recipe for yourself!
PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE
Categories Cake Fruit Ginger Dessert Bake Pineapple Cinnamon Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For topping:
- Preheat oven to 350°F. 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.
- 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. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
- Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. 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.
PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE
Make and share this Pineapple Upside-Down Gingerbread Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- For topping: Preheat oven to 350°F 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.
- 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.
- Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition.
- Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
- Bake cake until tester inserted into center comes out clean, about 40 minutes.
- Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake.
- 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.
Nutrition Facts : Calories 689.1, Fat 30.9, SaturatedFat 18.8, Cholesterol 141.7, Sodium 438.3, Carbohydrate 99.7, Fiber 2.5, Sugar 63.4, Protein 7
Tips:
- Use a 9x13 inch baking pan for best results.
- Make sure to grease and flour the pan before adding the batter.
- The cake is done baking when a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before inverting it onto a serving plate.
- Serve the cake warm with whipped cream or ice cream.
Conclusion:
This pineapple upside-down gingerbread cake is a delicious and festive dessert that is perfect for any occasion. The cake is moist and flavorful, with a perfectly caramelized pineapple topping. It is sure to be a hit with everyone who tries it.
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