PINEAPPLE UPSIDE-DOWN GINGERBREAD

Pineapple Upside-Down Gingerbread image

You'll be head over heels for this homey holiday dessert. It's ready to eat in an hour and pretty too!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 8

Number Of Ingredients 15

Previous Next

Ingredients

1/2 cup butter, melted
1/3 cup packed brown sugar
1 can (8 oz) pineapple slices in juice, drained, 1/4 cup juice reserved
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup molasses
1/4 cup milk
2 eggs
1/2 cup whipping cream, whipped
8 maraschino cherries with stems

Steps:

Heat oven to 350°F. In 9-inch round pan, mix 2 tablespoons of the melted butter and the brown sugar; spread evenly to cover bottom of pan. Cut pineapple slices in half; arrange 4 halves over brown sugar mixture in center of pan. Cut remaining halves in half again; arrange pieces around edge of pan.
In large bowl, mix flour, sugar, ginger, baking soda, cinnamon, nutmeg and salt. With spoon or wire whisk, beat in remaining 6 tablespoons melted butter, 1/4 cup reserved pineapple juice and all remaining gingerbread ingredients until smooth. Spoon batter carefully over pineapple; spread to cover.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
Run knife around side of pan to loosen. Place heatproof serving plate, upside down, over pan. Turn plate and pan over; remove pan. Cut into wedges. Serve with whipped cream and cherries.

Nutrition Facts : Calories 350, Carbohydrate 49 g, Cholesterol 90 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 32 g