Upside-Down Gingerbread

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

  • 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
  • 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.
  • 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.
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