Pineapple Upside-Down Pumpkin Gingerbread

Pineapple Upside-Down Pumpkin Gingerbread
Photo by Jamie Chung

Ingredients

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

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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