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Pineapple Upside-Down Pumpkin Gingerbread

October 6, 2008

Now here’s a literal mouthful of a recipe, from the October Bon Appetit magazine.  I like it because it is a seasonal cake – to get us ready for Canadian Thanksgiving this weekend.  Plus, it was a total throwback to the 1970’s.  I added maraschino cherries in between the pineapple rings to add that special 70’s touch. 

My only two minor problems were that the cake rose too much in my little baking pan and topping spilled all over my oven.  And caught fire.  Under direction of my visiting father-in-law, I put out the fire with baking soda. 

Then, I must not have greased the pan enough – hence the 2 mashed pineapple rings that you see in the picture.  They were peeled off the bottom of the pan.  But this was fragrant, spicy tasting, and moist.  We consumed it for Sunday night dessert in front of the TV while watching The Office reruns.

Pineapple Upside-Down Pumpkin Gingerbread
Bon Appétit | October 2008

preparation

Topping:
2/3 cup golden brown sugar
1 stick unsalted butter
2 tablespoons frozen pineapple juice concentrate, thawed
1 teaspoon mild-flavored (light) molasses
1 can pineapple rings

maraschino cherries

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 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

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.

Using canned pineapple rings, arrange rings on top of cake.  Put a cherry in the middle of each ring.

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.

 

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