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Upside Down Gingerbread

Ingredients

Topping

  • 1/2 cup firmly packed brown sugar
  • 1/4 cup butter, melted
  • 1 (8 ounce) can pineapple chunks, in unsweetened juice, drained
  • 3/4 cup fresh or frozen cranberries
  • 1/4 cup chopped fresh pecans

Gingerbread

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup butter, softened
  • 1/2 cup boiling water
  • 1/2 cup molasses
  • 1 egg, slightly beaten

Instructions

  1. Heat oven to 350 degrees F.
  2. Topping: Combine 1/2 cup brown sugar and 1/4 cup butter, melted. Spread in bottom of ungreased 9-inch square pan.
  3. Arrange pineapple in 3 diagonal rows over sugar mixture; sprinkle cranberries and pecans around pineapple.
  4. Bread: Combine flour, baking powder, baking soda, salt cinnamon, ginger and allspice; mix well.
  5. Add all remaining gingerbread ingredients; blend well.
  6. Pour batter evenly over pineapple, cranberries and pecans.
  7. Bake at 350 degrees F for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.
  8. Cool upright in pan for 2 minutes.
  9. Run knife around edge of pan; invert onto serving plate. Cool at least 30 minutes.
  10. If desired, serve warm with whipped cream.

Posted by kdipaolo at Recipe Goldmine 6/5/01 8:23:18 pm.


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