Gingerbread Pineapple Upsidedown Cake

Patrice Manning


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


★★★★★ 4 votes

10 Min
35 Min


  • 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
  • 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

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.

Printable Recipe Card

About Gingerbread Pineapple Upsidedown Cake

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American

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