Pineapple Upside-Down Pumpkin Gingerbread
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
61
Spice
51
Sweetness
45
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Baking Soda2 tsps
Baking Powder1.25 tsps
Ground Cinnamon3 tsp
Ground Ginger1 tsp
Salt1 cup
Sugar2 large
Egg1 cup
Water (boiling)Directions:
1
Gently lift off pan
2
Serve cake warm or at room temperature with whipped cream
3
For topping: Preheat oven to 350°F
4
Spray 9x9x2-inch metal baking pan with nonstick spray
5
Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan
6
Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute
7
Pour evenly into prepared pan
8
Cut off one 1/3-inch-thick round from pineapple; cut out core
9
Place round in syrup in pan
10
Stand pineapple on end
11
Cut lengthwise into 1/3-inch-thick slices
12
Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core
13
Arrange rounds close together in single layer in free-form design in syrup
14
Preheat oven to 350°F
15
Spray 9x9x2-inch metal baking pan with nonstick spray
16
Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan
17
Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute
18
Pour evenly into prepared pan
19
Cut off one 1/3-inch-thick round from pineapple; cut out core
20
Place round in syrup in pan
21
Stand pineapple on end
22
Cut lengthwise into 1/3-inch-thick slices
23
Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core
24
Arrange rounds close together in single layer in free-form design in syrup
25
For cake: Whisk first 6 ingredients in medium bowl
26
Beat butter in large bowl until fluffy
27
Add sugar and beat to blend
28
Beat in eggs, 1 at a time
29
Beat in molasses, then pumpkin
30
Beat in dry ingredients just until blended, occasionally scraping down sides of bowl
31
Beat in 1/2 cup boiling water
32
Pour batter evenly into pan
33
Bake cake until tester inserted into center comes out clean, about 50 minutes
34
Cool cake in pan 45 minutes
35
Place platter over pan and invert
36
Let stand 5 minutes
37
Whisk first 6 ingredients in medium bowl
38
Beat butter in large bowl until fluffy
39
Add sugar and beat to blend
40
Beat in eggs, 1 at a time
41
Beat in molasses, then pumpkin
42
Beat in dry ingredients just until blended, occasionally scraping down sides of bowl
43
Beat in 1/2 cup boiling water
44
Pour batter evenly into pan
45
Bake cake until tester inserted into center comes out clean, about 50 minutes
46
Cool cake in pan 45 minutes
47
Place platter over pan and invert
48
Let stand 5 minutes
49
Gently lift off pan
50
Serve cake warm or at room temperature with whipped cream