gingerbread pineapple upsidedown cake
I made this a few days ago and it is so delicious! I found it in a Coastal Living magazine.
prep time
10 Min
cook time
35 Min
method
Bake
yield
8 serving(s)
Ingredients
- 3/4 cup butter. divided
- 1 1/2 cups brown sugar, firmly packed, divided
- 2 cups pineapple, coarsely chopped. i used a 16 oz. can of crushed pineapple that i had
- 1 1/2 cups flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup hot water
- 1/2 cup molasses
- 1 large egg
How To Make gingerbread pineapple upsidedown cake
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Step 1Preheat 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.
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Step 2Remove from heat, stir in 1 cup brown sugar, then add pineapple in one layer. Set aside.
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Step 3Stir together the flour, ginger, cinnamon, cloves, baking soda and salt in a large bowl. Set aside.
-
Step 4Melt 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.
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Step 5Add the butter mixture to the flour mix. Stir until well blended. Gently pour over the pineapple in the skillet.
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Step 6Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Keyword:
#pineapple
Keyword:
#Gingerbread
Ingredient:
Fruit
Method:
Bake
Culture:
American
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