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Spicy Pineapple Upside Down Cake

Spicy Pineapple Upside Down Cake

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    2 h 15 m
michellesatt

michellesatt

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 {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 550 kcal
  • 27%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 93.2g
  • 30%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 520 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Lightedway
6

Lightedway

2/18/2012

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.

Lousi
2

Lousi

7/16/2013

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

Bobbie-Jean
1

Bobbie-Jean

3/5/2012

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

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