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
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
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Step1Heat 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.
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Step2In 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.
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Step3Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
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Step4Run 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
3Tips from the Betty Crocker Kitchens
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