Rating: 4.5 stars
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Pineapple Upside-Down Gingerbread Cake puts a holiday spin on a traditional cake that will have your guests coming back for more.

Julia Rutland
Recipe by Coastal Living December 2011

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Credit: Jim Franco; Styling: Rebecca Donnelly

Recipe Summary test

prep:
5 mins
bake:
35 mins
cool:
10 mins
total:
50 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir together flour and next 5 ingredients in a large bowl. Set aside.

  • 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.

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

  • 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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