Real Recipes From Real Home Cooks ®

gingerbread pineapple upsidedown cake

(4 ratings)
Recipe by
Patrice Manning
Athens, GA

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

(4 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 35 Min
method Bake

Ingredients For 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 tsp
    salt
  • 1/2 c
    hot water
  • 1/2 c
    molasses
  • 1 lg
    egg

How To Make gingerbread pineapple upsidedown cake

  • 1
    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.
  • 2
    Remove from heat, stir in 1 cup brown sugar, then add pineapple in one layer. Set aside.
  • 3
    Stir together the flour, ginger, cinnamon, cloves, baking soda and salt in a large bowl. Set aside.
  • 4
    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.
  • 5
    Add the butter mixture to the flour mix. Stir until well blended. Gently pour over the pineapple in the skillet.
  • 6
    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.

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