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.

Topping

1. Combine 1/2 cup brown sugar and 1/4 cup butter, melted. Spread in bottom of ungreased 9 inch square pan.
2. Arrange pineapple in 3 diagonal rows over sugar mixture; sprinkle cranberries and pecans around pineapple.

Bread

1. Combine flour, baking powder, baking soda, salt, cinnamon, ginger and allspice; mix well.
2. Add all remaining gingerbread ingredients; blend well.
3. Pour batter evenly over pineapple, cranberries and pecans.
4. Bake at 350 degrees F for 45 to 55 minutes, or until a wooden pick inserted in center comes out clean.
5. Cool upright in pan for 2 minutes.
6. Run knife around edge of pan; invert onto serving plate. Cool at least 30 minutes.
7. If desired, serve warm with whipped cream.

Attribution

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