Best 6 Pineapple Upside Down Pumpkin Gingerbread Recipes

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Calling all pumpkin and pineapple lovers! This Pineapple Upside-Down Pumpkin Gingerbread is a delightful dessert that combines the classic flavors of fall and tropical fruits. The moist and fluffy gingerbread cake is packed with pumpkin puree and warm spices, while the caramelized pineapple rings and maraschino cherries add a sweet and tangy twist. This recipe is easy to follow and perfect for any occasion.

We also offer two bonus recipes that will surely satisfy your sweet cravings. Our Pineapple Upside-Down Pound Cake features a buttery and dense pound cake topped with caramelized pineapple rings and a sprinkle of chopped walnuts. If you're looking for a gluten-free option, our Pineapple Upside-Down Quinoa Cake is a healthy and delicious choice made with quinoa flour, almond flour, and coconut sugar. Each recipe includes step-by-step instructions, a list of ingredients, and beautiful photos to guide you through the baking process. Get ready to impress your friends and family with these delightful pineapple upside-down cakes!

Let's cook with our recipes!

PINEAPPLE UPSIDE-DOWN GINGERBREAD



Pineapple Upside-Down Gingerbread image

You'll be head over heels for this homey holiday dessert. It's ready to eat in an hour and pretty too!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 15

1/2 cup butter, melted
1/3 cup packed brown sugar
1 can (8 oz) pineapple slices in juice, drained, 1/4 cup juice reserved
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup molasses
1/4 cup milk
2 eggs
1/2 cup whipping cream, whipped
8 maraschino cherries with stems

Steps:

  • Heat oven to 350°F. In 9-inch round pan, mix 2 tablespoons of the melted butter and the brown sugar; spread evenly to cover bottom of pan. Cut pineapple slices in half; arrange 4 halves over brown sugar mixture in center of pan. Cut remaining halves in half again; arrange pieces around edge of pan.
  • In large bowl, mix flour, sugar, ginger, baking soda, cinnamon, nutmeg and salt. With spoon or wire whisk, beat in remaining 6 tablespoons melted butter, 1/4 cup reserved pineapple juice and all remaining gingerbread ingredients until smooth. Spoon batter carefully over pineapple; spread to cover.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  • Run knife around side of pan to loosen. Place heatproof serving plate, upside down, over pan. Turn plate and pan over; remove pan. Cut into wedges. Serve with whipped cream and cherries.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 32 g

PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD



Pineapple Upside-Down Pumpkin Gingerbread image

Provided by Selma Brown Morrow

Categories     Cake     Ginger     Dessert     Bake     Kid-Friendly     Mother's Day     Back to School     Pineapple     Spice     Pumpkin     Family Reunion     Potluck     Molasses     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 21

Topping:
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
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
1/2 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

Steps:

  • For topping:
  • Preheat oven to 350°F. 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.
  • 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.
  • For cake:
  • 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.
  • 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.

GINGERBREAD PINEAPPLE UPSIDEDOWN CAKE



Gingerbread Pineapple Upsidedown Cake image

I made this a few days ago and it is so delicious! I found it in a Coastal Living magazine.

Provided by Patrice Manning

Categories     Cakes

Time 45m

Number Of Ingredients 12

3/4 c butter. divided
1 1/2 c brown sugar, firmly packed, divided
2 c pineapple, coarsely chopped. i used a 16 oz. can of crushed pineapple that i had
1 1/2 c flour
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
3/4 tsp baking soda
1/2 tsp salt
1/2 c hot water
1/2 c molasses
1 large egg

Steps:

  • 1. Preheat oven to 350 degrees. Melt 6 tablespoons of butter in 10 in. cast iron skillet, or heavy ovenproof pan, over medium heat. Swirl melted butter to coat sides of pan.
  • 2. Remove from heat, stir in 1 cup brown sugar, then add pineapple in one layer. Set aside.
  • 3. Stir together the flour, ginger, cinnamon, cloves, baking soda and salt in a large bowl. Set aside.
  • 4. Melt the other 6 tablespoons of butter in a small pan. Remove from the heat and stir in hot water, molasses and the 1/2 cup brown sugar. Whisk in the egg.
  • 5. Add the butter mixture to the flour mix. Stir until well blended. Gently pour over the pineapple in the skillet.
  • 6. Bake 35 - 40 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a round dish. Serve warm or room temperature.

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE



Pineapple Upside-Down Gingerbread Cake image

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

Topping
1/4 cup (1/2 stick) 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 (light) molasses
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) 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

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



Pineapple Upside-Down Gingerbread Cake image

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

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
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

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 fresh ingredients. Fresh pineapple and pumpkin purée will give your cake the best flavor. Ensure that your ingredients are ripe for the best results.
  • Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Use a bundt pan with a removable bottom. This will make it easy to remove the cake from the pan without breaking it.
  • Let the cake cool completely before inverting it. This will help prevent the cake from breaking.
  • Serve the cake with whipped cream, ice cream, or your favorite frosting. This will add a delicious finishing touch to your dessert.

Conclusion:

This pineapple upside-down pumpkin gingerbread cake is a delicious and festive dessert perfect for fall gatherings. The cake is moist and flavorful, with a beautiful golden brown crust. The pineapple and cherries add a touch of sweetness and tartness, while the ginger gives the cake a warm and spicy flavor. This cake is sure to be a hit with everyone who tries it.

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