Upside-Down Gingerbread

We have turned a traditional favorite upside down and added pineapple and cranberries for a delightful change of pace.

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  • prep time 30 min
  • total time 1 hr 55 min
  • ingredients 17
  • servings 9
 

Ingredients

Topping

1/2
cup firmly packed brown sugar
1/4
cup margarine or butter, melted
1
(8-oz.) can pineapple chunks in unsweetened juice, drained
3/4
cup fresh or frozen cranberries
1/4
cup chopped pecans

Gingerbread

1 1/3
cups All Purpose or Unbleached Flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
3/4
teaspoon cinnamon
3/4
teaspoon ginger
1/2
teaspoon allspice
1/2
cup firmly packed brown sugar
1/2
cup margarine or butter, softened
1/2
cup boiling water
1/2
cup molasses
1
egg, slightly beaten

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In small bowl, combine 1/2 cup brown sugar and 1/4 cup margarine; blend well. Spread in bottom of ungreased 8 or 9-inch square pan. Arrange pineapple in 3 diagonal rows over sugar mixture; sprinkle cranberries and pecans around pineapple.
  • 2 In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and allspice; mix well. Add remaining ingredients; blend well. Pour batter evenly over pineapple, cranberries and pecans.
  • 3 Bake at 350°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes Run knife around edge of pan; invert onto serving plate. Cool at least 30 minutes. Serve warm with whipped cream, if desired.
  • 1 Heat oven to 350°F. In small bowl, combine 1/2 cup brown sugar and 1/4 cup margarine; blend well. Spread in bottom of ungreased 8 or 9-inch square pan. Arrange pineapple in 3 diagonal rows over sugar mixture; sprinkle cranberries and pecans around pineapple.
  • 2 In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and allspice; mix well. Add remaining ingredients; blend well. Pour batter evenly over pineapple, cranberries and pecans.
  • 3 Bake at 350°F. for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes Run knife around edge of pan; invert onto serving plate. Cool at least 30 minutes. Serve warm with whipped cream, if desired.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
390
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
3g,
3%
),
Cholesterol
25mg
25%;
Sodium
360mg
360%;
Total Carbohydrate
55g
55%
(Dietary Fiber
1g
1%
  Sugars
38g
38%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
10%;
Iron
15%;
Exchanges:
1 Starch; 2 1/2 Fruit; 3 1/2 Other Carbohydrate; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.