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Pineapple Upside-Down Gingerbread
cup butter, melted
cup packed brown sugar
can (8 oz) pineapple slices in juice, drained, 1/4 cup juice reserved
cups all-purpose flour
cup granulated sugar
teaspoon ground ginger
teaspoon baking soda
teaspoon ground cinnamon
teaspoon ground nutmeg
cup whipping cream, whipped
maraschino cherries with stems
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.
Spoon the batter carefully over the arranged pineapple pieces so they stay in place.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 2 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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