Pineapple Upside-Down Pumpkin Gingerbread
This retro favorite was popularized in the 1920s. Here, the classic gets an autumnal twist with pumpkin, molasses, and warming spices.
This retro favorite was popularized in the 1920s. Here, the classic gets an autumnal twist with pumpkin, molasses, and warming spices.
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 cup sugar
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup boiling water
- 1 1/4 teaspoons ground cinnamon
- 1/2 cup (1 stick) unsalted butter
- 2 cups all purpose flour
- whipped cream
- 3/4 teaspoon ground ginger
- nonstick vegetable oil spray
- 1/2 cup canned pure pumpkin
- 1/2 cup (1 stick) unsalted butter, room temperature
- Carbohydrate 80 g(27%)
- Cholesterol 86 mg(29%)
- Fat 23 g(35%)
- Fiber 2 g(9%)
- Protein 5 g(9%)
- Saturated Fat 12 g(61%)
- Sodium 470 mg(20%)
- Calories 529
Step-by-step
- Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray.
- Combine sugar, butter, pineapple juice concentrate, and molasses in a heavy small saucepan. Bring to a 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 a single layer in a free-form design in syrup.
- Whisk first 6 ingredients (salt, baking soda, sugar, baking powder, eggs, and boiling water) in a medium bowl.
- Beat butter in a 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 (flour, cinnamon, and ginger) just until blended, occasionally scraping down the sides of the bowl.
- Beat in 1/2 cup boiling water. Pour batter evenly into the pan.
- Bake cake until a tester inserted into the center comes out clean, about 50 minutes.
- Cool cake in pan 45 minutes. Place a platter over the pan and invert.
- Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.
A Slice of Autumn: My Pineapple Upside-Down Pumpkin Gingerbread Adventure
As a busy working mom, time in the kitchen is a precious commodity. I crave recipes that are both delicious and relatively quick, and this Pineapple Upside-Down Pumpkin Gingerbread definitely fits the bill. I stumbled upon this recipe while browsing through some old family cookbooks – a delightful blend of retro charm and autumnal flavors. The original recipe, dating back to the roaring twenties, was a simple pineapple upside-down cake. But I’ve added a seasonal twist to it, incorporating the warmth and comforting flavors of pumpkin and gingerbread spices. The result? A cake that's perfect for a cozy evening at home or a delightful dessert to share with friends and family.
The process is surprisingly straightforward. The topping, a glistening pool of caramelized pineapple and syrup, is incredibly easy to make. I love the way the pineapple’s sweetness contrasts with the subtle spice of the gingerbread cake. The pumpkin adds a lovely moisture to the cake, keeping it tender and delicious, even after a couple of days. And that hint of molasses? It's pure magic. It adds a deep, rich flavor that complements the other ingredients perfectly. I made sure to use quality ingredients; a good-quality pumpkin puree makes a world of difference.
Honestly, the most challenging part of this recipe was resisting the urge to sneak a taste of the batter before it went into the oven! The aroma alone is enough to make your mouth water. The finished cake is a symphony of textures – the crisp, caramelized pineapple, the moist, tender cake, and the optional dollop of whipped cream. It's a perfect balance of sweet and spice, making it irresistible to both adults and children alike. I served it warm with a scoop of vanilla ice cream for a real treat; the warm cake and cold ice cream was the perfect ending to a busy day.
Tips for Success:
Choosing the right pineapple: A fresh, ripe pineapple is key for optimal flavor. Look for one that's heavy for its size and has a fragrant aroma.
Don't overbake: Overbaking can result in a dry cake. Start checking for doneness around 45 minutes. A toothpick inserted into the center should come out clean.
Serve warm or at room temperature: This cake is delicious both warm and at room temperature. Experiment and see what you prefer.
Get creative with toppings: While whipped cream is a classic pairing, feel free to experiment with other toppings, such as a dusting of powdered sugar, a drizzle of caramel sauce, or a scoop of ice cream.
This Pineapple Upside-Down Pumpkin Gingerbread recipe has quickly become a staple in our household. It's easy to make, incredibly delicious, and always a crowd-pleaser. Give it a try, and I'm sure it will become one of your go-to autumnal desserts as well.
I hope you enjoy this taste of autumn as much as I do. Happy baking!
