Lemony Glazed Pineapple Upside Down Gingerbread Recipes

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PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD



Pineapple Upside-Down Pumpkin Gingerbread image

Provided by Selma Brown Morrow

Categories     Cake     Ginger     Dessert     Bake     Kid-Friendly     Mother's Day     Back to School     Pineapple     Spice     Pumpkin     Family Reunion     Potluck     Molasses     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 servings

Number Of Ingredients 21

Topping:
Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter
2 tablespoons frozen pineapple juice concentrate, thawed
1 teaspoon mild-flavored (light) molasses
1 ripe pineapple, peeled
Cake:
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1/2 cup mild-flavored (light) molasses
1/2 cup canned pure pumpkin
1/2 cup boiling water
Whipped cream

Steps:

  • For topping:
  • Preheat 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.
  • For cake:
  • 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.

MOIST GINGERBREAD CAKE WITH LEMON GLAZE



Moist Gingerbread Cake With Lemon Glaze image

This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners' sugar, sifted
2 to 4 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
  • In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
  • Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
  • Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
  • Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams

EASY PINEAPPLE-GINGER GLAZE



Easy Pineapple-Ginger Glaze image

Put some extra zing into your next ham glaze with this simple recipe that combine the soft fruit tones of pineapple with the peppery snap of ginger.

Provided by By Paula Jones

Categories     Condiment

Time 5m

Yield 6

Number Of Ingredients 3

3/4 cup packed brown sugar
1/2 cup pineapple juice
1/2 teaspoon ground ginger

Steps:

  • In small bowl, mix all ingredients with whisk until well blended.
  • Brush glaze over ham during last 45 minutes of baking.

Nutrition Facts : ServingSize 1 Serving

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a 9-inch square baking pan.
  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

UPSIDE DOWN PEAR GINGERBREAD CAKE



Upside Down Pear Gingerbread Cake image

Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast.

Provided by blondiegreen

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
¼ cup butter
¼ cup brown sugar
1 (29 ounce) can pear halves, well drained
½ cup white sugar
½ cup butter, softened
1 egg
1 cup molasses
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
  • Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
  • Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
  • Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
  • Allow to cool completely in the pan before inverting on a serving dish and removing pan.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 62.7 g, Cholesterol 46 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 357.6 mg, Sugar 34.7 g

PINEAPPLE UPSIDE-DOWN GINGERBREAD



Pineapple Upside-down Gingerbread image

This is my kind of recipe!! Easy to make and so attractive turned out on a serving plate. A recipe from Dole Pineapple.

Provided by Aroostook

Categories     Dessert

Time 50m

Yield 10 serving(s)

Number Of Ingredients 11

1 (20 ounce) can pineapple slices
1/2 cup margarine, softened,divided
1 cup packed brown sugar, divided
10 maraschino cherries
1 egg
1/2 cup dark molasses
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

  • Preheat oven to 350°F.
  • Drain pineapple slices; reserve 1/2 cup syrup.
  • In 10-inch cast iron skillet, melt 1/4 cup margarine.
  • Remove from heat.
  • Add 1/2 cup brown sugar and stir until blended.
  • Arrange pineapple slices in skillet.
  • Place 1 cherry in center of each slice.
  • In large mixer bowl, beat remaining 1/4 cup margarine and 1/2 cup brown sugar until light and fluffy.
  • Beat in egg and molasses.
  • In small bowl, combine flour, baking soda, ginger, cinnamon and salt.
  • In small saucepan, bring reserved pineapple syrup to a boil.
  • Add dry ingredients to creamed mixture alternately with hot syrup.
  • Spread evenly over pineapple slices in skillet.
  • Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean.
  • Let stand in skillet on wire rack 5 minutes.
  • Invert onto serving plate.

Nutrition Facts : Calories 326.5, Fat 9.8, SaturatedFat 2.1, Cholesterol 18.6, Sodium 369.2, Carbohydrate 58.4, Fiber 1.6, Sugar 38.3, Protein 3

UPSIDE-DOWN APPLE GINGERBREAD



Upside-Down Apple Gingerbread image

Don't expect any leftovers when you take this moist cake to a potluck. People love it because it's a little different and has a wonderful flavor. Try it for your next gathering.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings.

Number Of Ingredients 17

1/4 cup butter, melted
1/3 cup packed brown sugar
2 large apples, peeled and sliced
GINGERBREAD:
1/2 cup butter, softened
1/2 cup sugar
1/3 cup packed brown sugar
1 large egg, room temperature
1/2 cup molasses
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup brewed tea

Steps:

  • Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

Nutrition Facts : Calories 417 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 447mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.

PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE



Pineapple Upside-Down Gingerbread Cake image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Pineapple     Cinnamon     Nutmeg     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 21

Topping
1/4 cup (1/2 stick) unsalted butter
2/3 cup (packed) golden brown sugar
2 20-ounce cans pineapple chunks in heavy syrup, drained, patted dry with paper towels
Cake
2 cups all purpose flour
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
3/4 cup mild-flavored (light) molasses
1/2 cup (packed) golden brown sugar
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
2 tablespoons minced crystallized ginger
1 cup whipping cream, beaten to soft peaks

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.

GINGERBREAD WITH LEMON SAUCE



Gingerbread with Lemon Sauce image

From Panguitch, Utah, Lucile Proctor shares a very moist spiced cake that's topped with an old-fashioned-tasting lemon sauce. "The simple dessert is incredibly quick to make, so it's perfect for drop-in guests," she assures.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6-8 servings.

Number Of Ingredients 17

1/4 cup shortening
1 tablespoon sugar
1 large egg
1/2 cup molasses
1/2 cup boiling water
1-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
LEMON SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1 large egg, beaten
2 to 3 tablespoons lemon juice
1 tablespoon grated lemon zest

Steps:

  • In a small bowl, cream shortening and sugar until light and fluffy. Beat in the egg, molasses and water. Combine the flour, cinnamon, baking soda, ginger and salt; gradually add to creamed mixture and mix well. , Pour into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 5-6 minutes, rotating a quarter turn every 2 minutes, or until a toothpick inserted in the center comes out clean. Cover with waxed paper; let stand for 5 minutes. Remove waxed paper and invert onto a serving plate. , In a 1-qt. microwave-safe bowl, combine the sugar, butter and water. Microwave, uncovered, on high for 1-2 minutes or until butter is melted and mixture begins to boil; stir. , Add a small amount to egg; beat well. Return all to the bowl. Microwave on high for 45 seconds. Stir in lemon juice and zest. Cook 45 seconds longer or until slightly thickened. Serve with the gingerbread.

Nutrition Facts : Calories 405 calories, Fat 19g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 292mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.

INDIVIDUAL GINGERBREAD-APPLE UPSIDE-DOWN CAKES



Individual Gingerbread-Apple Upside-Down Cakes image

Provided by Molly O'Neill

Categories     dessert

Time 45m

Yield Eight servings

Number Of Ingredients 13

1/2 cup unsalted butter, at room temperature
2 large Granny Smith apples, peeled, cored and thinly sliced
1/3 cup brown sugar
1/3 cup sugar
1 egg
1/4 cup plus 2 tablespoons boiling water
1/4 cup plus 2 tablespoons molasses
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Vanilla ice cream or creme fraiche

Steps:

  • Preheat the oven to 350 degrees. Butter 8 cups of a muffin tin. Melt 1/4 cup of butter in a medium skillet over medium heat. Add the apples and saute until soft, about 5 minutes. Add the brown sugar and stir until melted. Divide the mixture among the muffin cups and set aside.
  • Cream the remaining 1/4 cup butter with the sugar. Mix in the egg. Slowly mix in the boiling water and then the molasses. Sift the dry ingredients together and then stir them into the batter.
  • Divide the batter among the muffin cups. Bake until the top springs back when touched, about 25 minutes.
  • Using a serrated knife, cut off just enough of the top of the cakes to make them level. Turn the cakes out of the tin. Immediately place on plates with a scoop of ice cream or a dollop of creme fraiche and serve.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 308 milligrams, Sugar 31 grams, TransFat 0 grams

LEMONY GLAZED PINEAPPLE UPSIDE DOWN GINGERBREAD



Lemony Glazed Pineapple Upside Down Gingerbread image

This is a delicious not too sweet treat, excellent with a mid afternoon cup of coffee or tea or even for a special breakfast. The moist gingerbread oat base combined with the sweet glazed pineapple that has slight lemon tang is a perfect match. Although the grated apple does not provide much flavour, its addition results in a moist and delicious product. ----Recipe created by me for RSC #10!

Provided by LUv 2 BaKE

Categories     Breads

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 19

1 1/4 cups all-purpose flour
1/2 cup quick oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon allspice
3 tablespoons margarine
1/3 cup brown sugar
1 egg, lightly beaten
1/3 cup molasses
3/4 cup skim milk
1/2 cup apple, grated
1/2 cup brown sugar
2 tablespoons margarine
1/2 tablespoon lemon juice, plus
1 teaspoon lemon juice
1/4 cup golden raisin
0.5 (19 ounce) can pineapple rings, drained (about 5 rings or enough to cover the bottom of the dish)

Steps:

  • Spray an 8" round baking dish with cooking spray. In a small saucepan or in a microwave safe bowl, combine the brown sugar and margarine. Heat on low heat (or in the microwave on med/low power for 30 seconds at a time) just until the margarine melts and the sugar starts to dissolve. Add the lemon juice. Pour into the bottom of the prepared 8" dish.
  • Place pineapple slices on top of the brown sugar mixture in a decorative manner. You may cut a pineapple slice in 4 to fill in the smaller places. Fill the middle holes of the pineapple slices with raisins. Sprinkle the rest of the raisins over the pineapple. Set dish aside.
  • In a medium bowl combine flour, oats, baking powder, baking soda, cinnamon, ginger, and allspice. Set aside.
  • In a larger bowl, beat together margarine and brown sugar. Whisk in the egg, molasses and milk.
  • Add the bowl of dry ingredients to the wet ingredients, stirring just until mixed. Fold in the grated apple.
  • Bake at 350°F for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. As soon as the cake is out of the oven, place a serving plate over the cake and turn the cake over. Remove the dish. If any pineapple pieces stick to the dish, gently place them back in their place.

Nutrition Facts : Calories 336.1, Fat 8.4, SaturatedFat 1.6, Cholesterol 26.9, Sodium 268.1, Carbohydrate 62.2, Fiber 2.1, Sugar 36.7, Protein 5

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From foodheavenmag.com


PINEAPPLE GINGERBREAD UPSIDE DOWN CAKE | THE ENGLISH KITCHEN
2016-12-19 3.75 ounces soft light brown sugar (1/2 cup packed) (100g) 1 large egg yolk Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour a 9 inch round non-stick baking pan. Dust with flour lightly and set aside. Melt the butter for the topping in a medium saucepan over medium heat, until foaming. Stir in the sugar.
From theenglishkitchen.co


PINEAPPLE AND GINGER UPSIDE-DOWN CAKE | ALWAYS ADD LEMON …
2020-12-05 Melt the butter and brown sugar in a small saucepan until the sugar crystals have melted and the mix is bubbling. Simmer for 1 minute, then pour this molten mix into the prepared tin. Arrange the pineapple pieces on top of this caramel in any pattern you like.
From coolfooddude.com


PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE RECIPE | MYRECIPES
Directions Step 1 Preheat oven to 350°. Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside. Step 2 Stir together flour and next 5 ingredients in a large bowl. Set aside. Step 3
From myrecipes.com


PINEAPPLE UPSIDE-DOWN GINGERBREAD - RECIPE | COOKS.COM
Preheat oven to 350 degrees. Peel orange, thinly slice. Drain juice from pineapple, save 1/4 cup juice. In 10 inch cast-iron skillet, heat 2 tablespoons butter over low heat. Stir in 1/3 cup sugar, the marmalade and pineapple juice until sugar is dissolved. Remove from heat. Arrange pineapple, orange, and cherries on bottom of skillet; set aside.
From cooks.com


HAWAIIAN CHICKEN I - GLUTEN FREE RECIPES
This recipe serves 6. A mixture of chicken breast halves, pineapple rings, pineapple juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pineapple rings you could follow this main course with the Lemony Glazed Pineapple Upside Down Gingerbread as a dessert.
From fooddiez.com


LEMONY GLAZED PINEAPPLE UPSIDE DOWN GINGERBREAD - LUNCH …
Lemony Glazed Pineapple Upside Down Gingerbread might be just the dessert you are searching for. One serving contains 2375 calories, 38g of protein, and 43g of fat. This recipe serves 1. This recipe covers 65% of your daily requirements of vitamins and minerals. It is perfect for Christmas. From preparation to the plate, this recipe takes around 1 hour. Head to the …
From fooddiez.com


GINGERBREAD CAKE RECIPE WITH PINEAPPLE UPSIDE DOWN
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


LEMONY GLAZED PINEAPPLE UPSIDE DOWN GINGERBREAD RECIPE
Lemony glazed pineapple upside down gingerbread is the best recipe for foodies. It will take approx 60 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make lemony glazed pineapple upside down gingerbread at your home.. The ingredients or substance mixture for lemony glazed pineapple upside down gingerbread recipe that are …
From webetutorial.com


BROWN SUGAR PINEAPPLE CAKE - CELEBRATING SWEETS
2021-02-16 Cake: Preheat oven to 350°F. Grease an 8×8 baking pan. Lay some paper towels (two layers thick) out on the countertop. Place the 8 pineapple rings on the paper towels and top with another layer of paper towels. Gently press down on the pineapple allowing the excess moisture to be absorbed into the towels.
From celebratingsweets.com


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