Pineapple Upside-Down Pumpkin Gingerbread

Pineapple Upside-Down Pumpkin Gingerbread
Photo by Jamie Chung

Ingredients

  • 1 cup sugar
  • 2 teaspoons baking soda
  • ½ cup mild-flavored (light) molasses
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • 1 ¼ teaspoons ground cinnamon
  • + 12 more ingredients
    • 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 (1 stick) unsalted butter, room temperature
    • 1 teaspoon mild-flavored (light) molasses
    • ½ cup canned pure pumpkin
    • 2 tablespoons frozen pineapple juice concentrate
    • 2 large eggs
    • ½ cup (1 stick) unsalted butter

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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