Pineapple Upside Down Pumpkin 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.

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

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

PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD



Pineapple Upside-Down Pumpkin Gingerbread image

Make and share this Pineapple Upside-Down Pumpkin Gingerbread recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 19

nonstick vegetable cooking spray
2/3 cup packed golden brown sugar
1/2 cup unsalted butter
2 tablespoons frozen pineapple concentrate, thawed
1 teaspoon light molasses
1 ripe pineapple, peeled
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 unsalted butter, room temperature
1 cup sugar
2 large eggs
1/2 cup light molasses
1/2 cup canned pumpkin puree
1/2 cup boiling water
whipped cream

Steps:

  • Preheat oven to 350 degrees. Spray 9x9x2 inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to a boil over medium heat, whisking until sugar dissolves adn syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
  • Cut off on 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 for the cake together in a 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.

Nutrition Facts : Calories 465.4, Fat 19.8, SaturatedFat 12, Cholesterol 91.1, Sodium 468.8, Carbohydrate 70.2, Fiber 1.6, Sugar 45.2, Protein 4.4

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

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

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

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

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.

PUMPKIN GINGERBREAD



Pumpkin Gingerbread image

Wonderfully flavorful and fragrant bread for the holidays.

Provided by frosty

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 1h

Yield 24

Number Of Ingredients 13

3 cups sugar
1 cup vegetable oil
4 eggs
⅔ cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
½ teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  • In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  • In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
  • Bake in preheated oven until toothpick comes out clean, about 1 hour.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 40.7 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 313.1 mg, Sugar 25.7 g

SPICY PINEAPPLE UPSIDE DOWN CAKE



Spicy Pineapple Upside Down Cake image

This very easy and yummy cake is an old New England recipe from my grandmother using gingerbread instead of the standard yellow cake. Serve warm with whipped cream.

Provided by Michelle Satterfield

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 2h15m

Yield 16

Number Of Ingredients 15

1 cup dark brown sugar
½ cup butter, melted
1 (15.25 ounce) can pineapple rings, juice drained and reserved
8 maraschino cherries, or more as needed
5 cups all-purpose flour
1 tablespoon baking soda
2 ½ teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 cup butter
1 cup white sugar
2 eggs
2 cups molasses
1 cup hot water

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. Arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. Set aside.
  • Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. Beat in the eggs and molasses. Gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. Slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan completely on a wire rack. When the cake is cool, run a paring knife between the cake and the edge of the pan. Cover the cake pan with a plate, and invert it to tip the cake out of the pan and onto the plate.

Nutrition Facts : Calories 549.8 calories, Carbohydrate 93.2 g, Cholesterol 69 mg, Fat 18.4 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 11.2 g, Sodium 519.9 mg, Sugar 53.6 g

PINEAPPLE AND GINGER UPSIDE-DOWN CAKE



Pineapple and Ginger Upside-Down Cake image

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

2 ounces butter (1/4 cup)
2 ounces brown sugar (1/6 cup)
1 (227 g) can pineapple rings (drained weight 140g)
2 candied cherries, halved (optional)
4 ounces butter (1/2 cup)
4 ounces light brown sugar (2/3 cup)
2 eggs, beaten
4 ounces self-raising flour (1 cup)
2 teaspoons ground ginger

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



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.

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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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From averiecooks.com


PINEAPPLE UPSIDE DOWN BAKED SOUR CREAM DONUTS RECIPE
2020-05-30 Pineapple Upside Down Sour Cream Baked Donut Recipe. Pineapple Layer Ingredients. 1 can pineapple tidbits drained well 1/2 cup butter 1 cup brown sugar. Sour Cream Cake Layer Ingredients [one-half-first]1 cup butter 1 cup granulated sugar 3 extra large eggs 2 teaspoons pure vanilla extract 1 cup full-fat sour cream[/one-half-first]
From prettydiyhome.com


PINEAPPLE UPSIDE DOWN CAKE - NOW....YOU'RE COOKING! RECIPES
Instructions. Preheat oven to 350 degrees F. Melt 1/3 cup of butter in a 9 inch square cake pan in the oven and remove from heat. Stir in the brown sugar. Arrange pineapple slices on top of the sugar, and put a cherry inside of each pineapple ring. Set aside. In a small bowl combine flour, baking powder and salt. Set aside.
From nowyourecookingrecipes.com


PINEAPPLE UPSIDE-DOWN PUMPKIN GINGERBREAD
Dec 17, 2017 - This retro favorite was popularized by the Hawaiian Pineapple Company and Gold Medal Flour in the 1920s. Here, the classic goes autumnal with the addition of pumpkin, molasses, and a mix of warming spices.
From pinterest.co.uk


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