Pineapple Upside Down Pumpkin Gingerbread Cake Recipes

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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



Pineapple Upside-Down Gingerbread image

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

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

UPSIDE DOWN PUMPKIN CAKE

This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.

Provided by JCAIN2U

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 8

Number Of Ingredients 10



Upside Down Pumpkin Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk. Pour mixture into a 9x13 inch baking dish. Sprinkle dry cake mix and nuts over the batter. Pour melted butter over the cake.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 60 minutes and let cool. The cake will be "liquidy" at first, but will solidify as it cools.

Nutrition Facts : Calories 860.6 calories, Carbohydrate 106.6 g, Cholesterol 155.5 mg, Fat 46 g, Fiber 3.5 g, Protein 10.7 g, SaturatedFat 19.4 g, Sodium 662.8 mg, Sugar 78.3 g

1 (29 ounce) can pumpkin puree
2 teaspoons ground cinnamon
½ teaspoon ground cloves
salt to taste
1 ¾ cups white sugar
3 eggs
1 (12 fluid ounce) can evaporated milk
1 (18.25 ounce) package yellow cake mix with pudding
1 cup chopped pecans
1 cup butter, melted

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



Easy Pineapple Upside-Down Cake image

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

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

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



Pineapple Upside-Down Gingerbread Cake image

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.

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

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



Pineapple Upside-Down Pumpkin Gingerbread image

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.

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

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



Gingerbread Pineapple Upsidedown Cake image

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.

3/4 c butter. divided
1 1/2 c brown sugar, firmly packed, divided
2 c pineapple, coarsely chopped. i used a 16 oz. can of crushed pineapple that i had
1 1/2 c flour
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
3/4 tsp baking soda
1/2 tsp salt
1/2 c hot water
1/2 c molasses
1 large egg

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



Pineapple and Ginger Upside-Down Cake image

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.

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

UPSIDE-DOWN PEAR GINGERBREAD CAKE

The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17



Upside-Down Pear Gingerbread Cake image

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

3 tablespoons butter
1/3 cup packed dark brown sugar
2 medium Bosc pears, peeled and thinly sliced
CAKE:
1/2 cup 2% milk
1 tablespoon cider vinegar
1 large egg, room temperature
1/2 cup packed dark brown sugar
1/3 cup molasses
1/4 cup butter, melted
1-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Whipped cream, optional

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



Pineapple Upside-Down Gingerbread Cake image

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

1/4 cup unsalted butter
2/3 cup packed golden brown sugar
2 (20 ounce) cans pineapple chunks in heavy syrup, drained, patted dry with paper towels
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 molasses (light)
1/2 cup packed golden brown sugar
1/2 cup 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

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