Spicy Pineapple Upside Down Cake

Spicy Pineapple Upside Down Cake

3
michellesatt 0

"This very easy and yummy cake is an old New England recipe from my grandmother using gingerbread instead of the standard yellow cake."
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Ingredients

2 h 15 m servings 550 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 550 kcal
  • 27%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 93.2g
  • 30%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. Arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. Set aside.
  3. Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. Beat in the eggs and molasses. Gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. Slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan completely on a wire rack. When the cake is cool, run a paring knife between the cake and the edge of the pan. Cover the cake pan with a plate, and invert it to tip the cake out of the pan and onto the plate.

Reviews

3

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 ...

This was a nice change from your typical pineapple upside-down cake. It is really moist and I like the spices. Thanks for sharing!

Not very impressed, much too "spicy" for me. Very strong and the bottom burned before the middle of the cake was even near finished.