Upside-Down Gingerbread

From Pillsbury Best Desserts: More Than 350 Recipes from America's Most-Trusted Kitchen

Cookbook

Author(s): Pillsbury Editors

Page 36

Course: Cakes

Ingredients:

1/2 C packed brown sugar
1/4 C butter
1 8 oz can pineapple chunks in juice
3/4 C cranberries, fresh or frozen
1/4 C pecans, chopped
1 1/3 C flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
3/4 tsp ginger
1/2 tsp allspice
1/2 C brown sugar, packed
1/2 C butter, softened
1/2 C boiling water
1/2 C molasses
1 egg slightly beaten

Notes: Top 5 ingredients in a 9 X 9 pan mix cake - rest of ingredients 350 oven, 45-55 min

Reviews

1 reviews, average rating 5.0 / 5

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Queezle_Sister

14 years ago

★ ★ ★ ★ ★ 5/5

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A perfect combination of flavors. The topping, and lets face it, we all eat upside down cake for the topping - had pineapple, cranberries, and pecans - a lovely mix of sour, sweet, soft, and crunchy. Richness of the gingerbread was a perfect complement.

This cake was prepared previously by my mother for her rug hooker group, and they rated it "wow!" and "loved it". I wouldn't change a thing about this recipe.

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