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
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.
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
GINGERBREAD PINEAPPLE UPSIDEDOWN CAKE
I made this a few days ago and it is so delicious! I found it in a Coastal Living magazine.
Provided by Patrice Manning
Categories Cakes
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Melt 6 tablespoons of butter in 10 in. cast iron skillet, or heavy ovenproof pan, over medium heat. Swirl melted butter to coat sides of pan.
- 2. Remove from heat, stir in 1 cup brown sugar, then add pineapple in one layer. Set aside.
- 3. Stir together the flour, ginger, cinnamon, cloves, baking soda and salt in a large bowl. Set aside.
- 4. Melt the other 6 tablespoons of butter in a small pan. Remove from the heat and stir in hot water, molasses and the 1/2 cup brown sugar. Whisk in the egg.
- 5. Add the butter mixture to the flour mix. Stir until well blended. Gently pour over the pineapple in the skillet.
- 6. Bake 35 - 40 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a round dish. Serve warm or room temperature.
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.
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.
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PINEAPPLE AND GINGER UPSIDE-DOWN CAKE - PUREWOW
From purewow.com
Estimated Reading Time 3 mins
- Grease an 8¾-inch to 10-inch round cake pan with softened butter and line with parchment paper.
- Make the Topping: In a small saucepan, melt the butter and brown sugar until the sugar crystals have melted and the mixture is bubbling. Simmer for 1 minute, then pour into the prepared pan. Arrange the pineapple pieces on top of the caramel in any pattern you like. Try to cover as much surface area as possible so you can have a lot of fruit in each slice. Preheat the oven to 350°F.
- Make the Batter: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes, then add the egg yolks, ginger and vanilla and mix until well incorporated. In a separate, clean bowl, whip the egg whites (either by hand or with a handheld mixer) until soft peaks form. Set aside.
- In a medium bowl, add the flour, salt, baking powder and baking soda, and whisk well to combine. Add half the dry ingredients to the butter and gently mix, then, with the machine still running, add all the milk and mix. Carefully add the remaining dry ingredients and finish mixing by hand with a spatula. Fold in the whipped egg whites. Pour the batter on top of the pineapple in the pan and spread it out evenly. Gently tap the pan on your work surface to ensure the cake batter has dropped into place.
PINEAPPLE-GINGER UPSIDE-DOWN CAKE RECIPE - SOUTHERN …
From southernliving.com
5/5 (1)Total Time 1 hr 50 minsAuthor Pam Lolley
- Preheat oven to 350°F. Melt 1/4 cup butter in a 10-inch cast-iron skillet over medium low. Stir in grated ginger. Remove from heat. Sprinkle evenly with brown sugar.
- Cut pineapple lengthwise into 8 (1/4-inch-thick) planks, cutting in toward core, and discard core. Cut larger planks into triangles or rectangles. Arrange triangles and smaller planks on top of brown sugar mixture in skillet to fit snugly together (shingling pieces as needed). Set aside.
- Beat granulated sugar and 3/4 cup softened butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Beat in vanilla. Whisk together flour, baking powder, salt, and baking soda in a medium bowl. Whisk together eggs and buttermilk in a small bowl. Add flour mixture to granulated sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating on medium-low speed until just blended before next addition. Spread over pineapple mixture in skillet.
- Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 50 to 55 minutes, tenting with aluminum foil after 40 minutes to prevent excessive browning if needed. Cool in skillet on a wire rack 10 minutes. Invert cake onto a serving platter. Cool 30 minutes to serve warm, or cool completely, about 1 hour.
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