Photo: Jim Franco; Styling: Rebecca Donnelly
Prep Time
5 Mins
Bake Time
35 Mins
Cool Time
10 Mins
Yield
Makes 8 servings

Pineapple Upside-Down Gingerbread Cake puts a holiday spin on a traditional cake that will have your guests coming back for more.

How to Make It

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

Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.

Step 4

Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.

Step 5

Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.

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