Pineapple Upside Down Ginger Cake

This Pineapple Upside Down Ginger Cake is a delightful twist on the classic dessert, combining the tropical sweetness of pineapple with the warm, spicy kick of ginger. The batter, enriched with molasses, creates a dense, moist crumb that pairs perfectly with the glossy, caramelized fruit topping. Its an ideal treat for holiday gatherings, brunches, or any time you crave a comforting homemade dessert. The combination of cinnamon and ginger adds depth, while the buttery crust ensures every bite is rich and satisfying. Serve warm for the best texture.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 264.2

Dietary: Vegetarian

Description

This Pineapple Upside Down Ginger Cake is a delightful twist on the classic dessert, combining the tropical sweetness of pineapple with the warm, spicy kick of ginger. The batter, enriched with molasses, creates a dense, moist crumb that pairs perfectly with the glossy, caramelized fruit topping. Its an ideal treat for holiday gatherings, brunches, or any time you crave a comforting homemade dessert. The combination of cinnamon and ginger adds depth, while the buttery crust ensures every bite is rich and satisfying. Serve warm for the best texture.

Ingredients

3 tablespoon Butter, softened
4 tablespoon Butter, softened
1/3 cup Light brown sugar, firmly
1 can (8oz) Pineapple slices, drained and patted dry
1/2 cup Sugar
1 large Egg, room temperature
1/2 cup Light molasses
1/2 cup Milk
1 1/2 cups All-purpose flour
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Ground ginger
1/4 teaspoon Salt
1 can Maraschino cherries (halved, for garnish)

Directions

1
Preheat oven to 325 degrees F (165 degrees C).
2
Place 3 tablespoons of butter in a 9x11x2-inch baking pan and place in the oven until melted.
3
Remove pan from oven, swirl butter to coat the bottom and sides, and immediately sprinkle brown sugar evenly over the bottom.
4
Arrange pineapple slices in a single layer over the brown sugar.
5
In a medium bowl, beat together 4 tablespoons of softened butter and 1/2 cup sugar with an electric mixer on high speed until creamy.
6
Beat in the egg, molasses, and milk until well blended.
7
In a separate medium bowl, stir together flour, baking soda, cinnamon, ginger, and salt.
8
Add the dry ingredients to the wet mixture and beat on low speed until just incorporated.
9
Spoon the batter evenly over the pineapple slices in the baking pan.
10
Bake for 60 minutes, or until a cake tester inserted near the center comes out clean.
11
Remove from oven and immediately turn out onto a serving platter.
12
Garnish the center of each pineapple ring with a maraschino cherry half.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 264.2kcal

% Daily Value *
Total Fat 21.3g33%
Saturated Fat 13.4g67%
Cholesterol 56.4mg19%
Sodium 182.0mg8%
Total Carbohydrate 19.6g7%
Dietary Fiber 0.0g0%
Sugars 19.6g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the cake to cool in the pan for 5 minutes before inverting to prevent sticking.

For best results, ensure butter and egg are at room temperature for a smoother batter.

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices gently in the microwave.

You can substitute fresh pineapple slices, but ensure they are patted very dry to avoid excess moisture in the topping.

Keywords: pineapple, ginger, cake, upside down, dessert, molasses, baking, spiced, holiday, vegetarian, brunch, caramelized, spice, moist, homemade

Read it online: https://www.chefs-mate.com/recipe/pineapple-upside-down-ginger-cake/