Print Recipe

Upside Down Gingerbread



  • 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


  • 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


  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.

Recipe Goldmine

Like Us on Facebook



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.