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Pineapple Upside-Down Gingerbread

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By Betty Crocker Kitchens
Updated Apr 30, 2010
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You’ll be head over heels for this homey holiday dessert. It’s ready to eat in an hour and pretty too!

Pineapple Upside-Down Gingerbread

  • Prep Time 25 min
  • Total 60 min
  • Servings 8
  • Ingredients 15
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Ingredients

  • 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

Topping

  • 1/2 cup whipping cream, whipped
  • 8 maraschino cherries with stems

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
  • Step 
    4
    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

350 Calories
15g Total Fat
4g Protein
49g Total Carbohydrate
32g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
9g
45%
Cholesterol
90mg
30%
Sodium
260mg
11%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
32g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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