Pineapple Upside-Down Pumpkin Gingerbread

Pineapple Upside-Down Pumpkin Gingerbread
Photo by Jamie Chung

Ingredients

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

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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