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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
johana muriuki
[email protected]I'm not usually a fan of fruitcake, but this cake was surprisingly good. The pineapple and pumpkin flavors were a nice change from the traditional fruitcake flavors.
Asmat Niazi
[email protected]This cake is so moist and flavorful. The pineapple and pumpkin flavors really compliment each other.
Jana Rababah
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's a delicious and festive dessert that's perfect for any occasion.
Aziggy Xboy
[email protected]This cake is a must-try for anyone who loves pineapple upside-down cake or pumpkin gingerbread. It's the perfect dessert for a fall gathering.
Coffe Bear
[email protected]★★★★★
Danny Cardenas
[email protected]This cake is so easy to make and it always turns out perfect. I love that I can make it ahead of time and it still tastes fresh and delicious.
Gloria Daniel
[email protected]I'm not a big fan of gingerbread, but this cake was surprisingly good. The pineapple and pumpkin flavors really balance out the ginger.
Abkhan khan
[email protected]This is the best pineapple upside-down cake I've ever had! The pumpkin and ginger add a delicious depth of flavor.
Chris Michael
[email protected]I made this cake for a potluck and it was a hit! Everyone loved the moist texture and the sweet and tangy flavor.
Nova Nelson
[email protected]This pineapple upside-down pumpkin gingerbread is a delicious and moist cake that is perfect for fall. The combination of pineapple, pumpkin, and ginger is a unique and flavorful twist on a classic recipe.