Patrice Manning Recipe

Gingerbread Pineapple Upsidedown Cake

By Patrice Manning ladybug77

Recipe Rating:
 3 Ratings
Prep Time:
Cook Time:

Patrice's Story

I made this a few days ago and it is so delicious! I found it in a Coastal Living magazine.


3/4 c
butter. divided
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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
2 tsp
ground ginger
1 tsp
ground cinnamon
1/4 tsp
ground cloves
3/4 tsp
baking soda
1/2 tsp
1/2 c
hot water
1/2 c
1 large

Directions Step-By-Step

Preheat 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.

About this Recipe

Course/Dish: Cakes