Pineapple Upside-Down Pumpkin Gingerbread

Ingredients

• 1 ¼ teaspoons ground cinnamon
• 2 teaspoons baking powder
• ¾ teaspoon ground ginger
• ½ cup (1 stick) unsalted butter, room temperature
• ½ teaspoon salt
• 1 cup sugar
• 2 large eggs
• + 12 more ingredients
• • ½ cup mild-flavored (light) molasses
  • ½ cup canned pure pumpkin
  • ²/₃ cup (packed) golden brown sugar
  • Nonstick vegetable oil spray
  • 2 tablespoons frozen pineapple juice concentrate
  • 1 teaspoon mild-flavored (light) molasses
  • 1 ripe pineapple
  • 2 cups all-purpose flour
  • Whipped cream
  • ½ cup water
  • ½ cup (1 stick) unsalted butter
  • 2 teaspoons baking soda

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....

View full recipe at Epicurious