Pineapple Upside-Down Pumpkin Gingerbread

Pineapple Upside-Down Pumpkin Gingerbread
Photo by Jamie Chung

Ingredients

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

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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