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Gingerbread Pineapple Upside Down Cake

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
135 min
SERVINGS
16 servings
Dessert New England
Gingerbread Pineapple Upside Down Cake
Ingredients
  • 1 cup dark brown sugar
  • 1/2 cup butter, melted
  • 1 (15.25 ounce) can pineapple rings, juice drained and reserved
  • 8 maraschino cherries, or more as needed
  • 5 cups all-purpose flour
  • 1 tablespoon baking soda
  • 2 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 2 cups molasses
  • 1 cup hot water
Instructions
1
First, preheat your oven to 350 degrees F (175 degrees C).
2
To begin preparing the dish, pour the melted butter into a 9x13-inch baking pan and sprinkle the brown sugar evenly throughout.
3
Next, arrange the pineapple rings in a single layer within the baking pan, placing a maraschino cherry at the center of each ring and setting it aside.
4
In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, and cloves to create a dry mixture. Then, using an electric mixer, cream 1 cup of butter and white sugar until light and fluffy.
5
Add the eggs and molasses to the mixture, blending until well combined. Gradually incorporate the dry ingredients into the wet ingredients, alternating with hot water and reserved pineapple juice until just combined.
6
Slowly pour the batter into the prepared pan, taking care not to disturb the arranged pineapple slices.
7
Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour.
8
Once the cake is baked and cooled completely in the pan, use a paring knife to loosen it from the edge of the pan.
9
Cover the cake with a plate and invert the pan to release the cake onto the plate, resulting in a beautifully presented dessert.