"This very easy and yummy cake is an old New England recipe from my grandmother using gingerbread instead of the standard yellow cake." — michellesatt
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dark brown sugar
1 (15.25 ounce) can
pineapple rings, juice drained and reserved
maraschino cherries, or more as needed
2 1/2 teaspoons
This is a moist cake but not real dense. The spice is a nice blend but not strong enough that would have you thinking it's definitely Gingerbread. The pineapple is a nice addition to spice cake and I adore brown sugar and butter. Calculated this recipe to four servings and made four separate cakes in buttered ramekins. Baked in a water bath for even cooking. Let cool. They turned out of the ramekins nicely after running a paring knife around the edges. As a change up from traditional Pineapple Upside Down Cake this is a nice treat.
Not very impressed, much too "spicy" for me. Very strong and the bottom burned before the middle of the cake was even near finished.
This was a nice change from your typical pineapple upside-down cake. It is really moist and I like the spices. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Pineapple Upside Down Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 165
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