Gingerbread Pineapple Upsidedown Cake
|3/4 c||butter. divided|
|1 1/2 c||brown sugar, firmly packed, divided|
|2 c||pineapple, coarsely chopped. i used a 16 oz. can of crushed pineapple that i had|
|1 1/2 c||flour|
|2 tsp||ground ginger|
|1 tsp||ground cinnamon|
|1/4 tsp||ground cloves|
|3/4 tsp||baking soda|
|1/2 c||hot water|
Pinched by Cathy_McLean, and 187 more.
- Grocery List
DirectionsPreheat oven to 350 degrees.
Melt 6 tablespoons of butter in 10 in. cast iron skillet, or heavy ovenproof pan, over medium heat. Swirl melted butter to coat sides of pan.Remove from heat, stir in 1 cup brown sugar, then add pineapple in one layer. Set aside.Stir together the flour, ginger, cinnamon, cloves, baking soda and salt in a large bowl. Set aside.Melt the other 6 tablespoons of butter in a small pan.
Remove from the heat and stir in hot water, molasses and the 1/2 cup brown sugar.
Whisk in the egg.Add the butter mixture to the flour mix. Stir until well blended. Gently pour over the pineapple in the skillet.Bake 35 - 40 minutes or until a toothpick comes out clean.
Cool in pan 10 minutes, then invert onto a round dish.
Serve warm or room temperature.