Pineapple Upside-Down Pumpkin Gingerbread

Pineapple Upside-Down Pumpkin Gingerbread
Photo by Jamie Chung

Ingredients

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