PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD
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
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.
PUMPKIN GINGERBREAD CAKE
I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.
Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
PINEAPPLE UPSIDE-DOWN GINGERBREAD
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
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
EASY PINEAPPLE UPSIDE-DOWN CAKE
Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
- Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
- Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g
PINEAPPLE UPSIDE-DOWN CAKE
Provided by Valerie Bertinelli
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil.
- For the topping: Pour the melted butter into a 9-inch pie dish. Use a pastry brush to brush the sides of the pie plate with butter. Sprinkle the butter with the brown sugar. Use clean hands to cover the base and sides of the pie plate with the butter sugar mixture. Arrange 7 pineapple rings on the base of the pie plate. Cut the remaining 3 rings in half and place them in the openings on the sides of the pie plate. Place a cherry in the center of each pineapple ring and in the empty spaces between the pineapple rings. Place the pie plate in the fridge while you make the batter.
- For the cake: Add the flour, baking powder, salt, and cinnamon to a mixing bowl and whisk to break up any lumps of flour and to evenly combine the ingredients. Set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. Next, add the eggs, one at a time, fully incorporating the first egg before adding another. When the eggs are incorporated, add the vanilla and orange zest and mix until combined.
- Alternate adding the flour mixture and the sour cream to the mixer, starting and ending with the flour mixture. Mix until just combined. Spoon the batter into the chilled pie plate. Place the pie plate on the prepared baking sheet and transfer to the oven to bake until the juices are bubbling and the toothpick inserted in the center of the cake comes out clean, 45 to 50 minutes.
- Remove the cake from the oven and transfer to a wire rack to cool for 15 minutes. Place a plate over the top of the cake and carefully flip the cake over, inverting it onto the plate. Cool the cake for an additional 10 to 15 minutes before serving.
PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE
Make and share this Pineapple Upside-Down Gingerbread Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 689.1, Fat 30.9, SaturatedFat 18.8, Cholesterol 141.7, Sodium 438.3, Carbohydrate 99.7, Fiber 2.5, Sugar 63.4, Protein 7
PINEAPPLE AND GINGER UPSIDE-DOWN CAKE
This was the first cake I ever made by myself seeing as it's soo simple. I find the pineapple flavor gets stronger the night after, and as a result the ginger flavor decreases. You can omit the ginger if you wish but I find the flavors really compliment each other. I originally got the recipe from a book but had to tweak a thing or two and so now this is just right. Produces one small cake
Provided by Dani3758
Categories Dessert
Time 55m
Yield 1 small cake, 8 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8 inch tin.
- To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
- Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
- To make the cake. beat together sugar and butter till fluffy.
- Mix in the pre-beaten eggs a little at a time.
- Sift in flour and ginger and mix.
- Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
- Pour batter into tin, smoothing the top.
- Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
- When cake is ready turn over and release tin so the pineapple rings are on top.
PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE
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
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.
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- Preheat oven to 350°F. Spray 9 x 9 x 2-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.
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