PINEAPPLE UPSIDE DOWN PUMPKIN GINGERBREAD CAKE

PINEAPPLE UPSIDE DOWN PUMPKIN GINGERBREAD CAKE image

Yield 12 servings

Number Of Ingredients 20

Topping
2/3 cup (packed) brown sugar
1/2 cup butter
1 can pineapple rings
2 tbsp pineapple juice (from can)
1 tsp mild flavored molasses
Cake
2 cups flour
2 tsp baking soda
2 tsp baking powder
1 1/14 tsp cinnamon
3/4 tsp ginger
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1/2 cup mild flavored molasses
1/2 cup canned pumpkin puree
1/2 cup boiling water
Whipped cream

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.