Pineapple Upside-Down Pumpkin Gingerbread
Pineapple Upside-Down Pumpkin Gingerbread is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Spray 9x9x2-inch metal baking pan with nonstick spray.
Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan.
Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute.
Pour evenly into prepared pan.
Cut off one 1/3-inch-thick round from pineapple; cut out core.
Place round in syrup in pan.
Stand pineapple on end.
Cut lengthwise into 1/3-inch-thick slices.
Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core.
Arrange rounds close together in single layer in free-form design in syrup.
Whisk first 6 ingredients in medium bowl.
Beat butter in large bowl until fluffy.
Add sugar and beat to blend.
Beat in eggs, 1 at a time.
Beat in molasses, then pumpkin.
Beat in dry ingredients just until blended, occasionally scraping down sides of bowl.
Beat in 1/2 cup boiling water.
Pour batter evenly into pan.
Bake cake until tester inserted into center comes out clean, about 50 minutes.
Cool cake in pan 45 minutes.
Place platter over pan and invert.
Let stand 5 minutes.
Gently lift off pan.
Serve cake warm or at room temperature with whipped cream.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
