Best Pineapple Upside Down Gingerbread Cake Recipes

PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE

Steps:

• For topping:
• Preheat oven to 350°F. Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
• For cake:
• Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.

PINEAPPLE UPSIDE DOWN PUMPKIN GINGERBREAD CAKE

Steps:

• Preheat oven to 350 degrees. Spray the bottom and sides of a 9x9 or 8x8 baking pan with nonstick cooking spray. Combine sugar, butter, pineapple juice, and molasses in a heavy small saucepan. Bring to a boil over medium heat, whisking continually. Boil 1 minute. Pour evenly into prepared pan. Drain pineapple rings and carefully place rings on top of the sauce in baking pan. You can use part rings to fill in spaces if you like Next, Whisk first 6 ingredients in a medium bowl. Beat butter in a large bowl until fluffy. Add sugar and beat well again. Beat in eggs, one at a time. Beat in molasses, then pumpkin. Add the dry ingredients to the large bowl and stir well by hand. Blend in the bowling water. Pour batter into pan over pineapple rings. Bake cake until tester comes out clean, about 50 minutes. Cool cake on rack in pan for about 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.

PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE

Steps:

• For topping: Preheat oven to 350°F Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
• For cake: Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes.
• Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition.
• Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
• Bake cake until tester inserted into center comes out clean, about 40 minutes.
• Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake.
• Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.