Pineapple Upside-Down Pumpkin Gingerbread

Pineapple Upside-Down Pumpkin Gingerbread
Photo by Jamie Chung

Ingredients

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

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

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