Pineapple Upside-Down Pumpkin Gingerbread

Pineapple Upside-Down Pumpkin Gingerbread
Photo by Jamie Chung

Ingredients

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

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