Pineapple Upside-Down Pumpkin Gingerbread

Pineapple Upside-Down Pumpkin Gingerbread
Photo by Jamie Chung

Ingredients

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