PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD
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
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.
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provat preyo
[email protected]I wouldn't recommend this recipe. The cake was dense and flavorless.
Sandile Sazini
[email protected]This cake was a bit dry, but the flavor was good.
Nana Kats
[email protected]I had some trouble getting the cake to come out of the pan cleanly, but other than that, it was a great recipe.
Egbife Success
[email protected]This cake was a bit too sweet for my taste, but I still enjoyed it. The pineapple upside-down topping was my favorite part.
Hadi Kachela
[email protected]I'm not a big fan of pumpkin desserts, but this one was a pleasant surprise. The pineapple and ginger flavors really shine through.
Masbaulallom Masbaulallom
[email protected]This cake is absolutely delicious! The pineapple upside-down topping is a perfect complement to the pumpkin gingerbread.
Aliya Johar
[email protected]I've made this cake several times now, and it's always a hit. It's the perfect dessert for any occasion.
Vicky Stella
[email protected]This cake is so moist and flavorful. The pineapple upside-down topping is the perfect finishing touch.
Oosha Kenny
[email protected]I'm so glad I found this recipe! It's a new family favorite.
Jorgen Ambri
[email protected]I made this cake for a potluck, and it was gone in minutes! Everyone loved it.
OUMA DOUGLAS
[email protected]This is the best pumpkin gingerbread recipe I've ever tried! The pineapple upside-down topping is a game-changer.
Beatrikxz Wenda
[email protected]I followed the recipe exactly, and the cake came out perfect! It was so moist and flavorful.
Iram Azam
[email protected]This cake was so easy to make, and it turned out so beautiful! I can't wait to make it again for Christmas.
S M
[email protected]I'm not usually a fan of pumpkin desserts, but this one was amazing! The pineapple and ginger gave it a unique flavor that I really enjoyed.
Nirob Hossen
[email protected]This pineapple upside-down pumpkin gingerbread was a hit at our Thanksgiving dinner! The flavors were perfectly balanced, and the cake was moist and flavorful.