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


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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


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

Printable Recipe Card

About Gingerbread Pineapple Upsidedown Cake

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

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