Upside-Down Gingerbread

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

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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