Pineapple Upside-Down Pumpkin Gingerbread

Pineapple Upside-Down Pumpkin Gingerbread
Photo by Jamie Chung

Ingredients

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