Pineapple Upside-Down Gingerbread

You’ll be head over heels for this homey holiday dessert. It’s ready to eat in an hour and pretty too! MORE+ LESS-

By Betty Crocker Kitchens

Updated April 30, 2010

Ingredients

1/2

cup butter, melted

1/3

cup packed brown sugar

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

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

eggs

1/2

cup whipping cream, whipped

maraschino cherries with stems

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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.
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.
3

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
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.