Lemony Glazed Pineapple Upside Down Gingerbread Recipes

PINEAPPLE UPSIDE-DOWN GINGERBREAD

Steps:

• Heat oven to 350°F. In 9-inch round pan, mix 2 tablespoons of the melted butter and the brown sugar; spread evenly to cover bottom of pan. Cut pineapple slices in half; arrange 4 halves over brown sugar mixture in center of pan. Cut remaining halves in half again; arrange pieces around edge of pan.
• In large bowl, mix flour, sugar, ginger, baking soda, cinnamon, nutmeg and salt. With spoon or wire whisk, beat in remaining 6 tablespoons melted butter, 1/4 cup reserved pineapple juice and all remaining gingerbread ingredients until smooth. Spoon batter carefully over pineapple; spread to cover.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Run knife around side of pan to loosen. Place heatproof serving plate, upside down, over pan. Turn plate and pan over; remove pan. Cut into wedges. Serve with whipped cream and cherries.

GINGERBREAD PINEAPPLE UPSIDEDOWN CAKE

Steps:

• 1. Preheat oven to 350 degrees. Melt 6 tablespoons of butter in 10 in. cast iron skillet, or heavy ovenproof pan, over medium heat. Swirl melted butter to coat sides of pan.
• 2. Remove from heat, stir in 1 cup brown sugar, then add pineapple in one layer. Set aside.
• 3. Stir together the flour, ginger, cinnamon, cloves, baking soda and salt in a large bowl. Set aside.
• 4. Melt the other 6 tablespoons of butter in a small pan. Remove from the heat and stir in hot water, molasses and the 1/2 cup brown sugar. Whisk in the egg.
• 5. Add the butter mixture to the flour mix. Stir until well blended. Gently pour over the pineapple in the skillet.
• 6. Bake 35 - 40 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a round dish. Serve warm or room temperature.

PINEAPPLE UPSIDE-DOWN GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Drain pineapple slices; reserve 1/2 cup syrup.
• In 10-inch cast iron skillet, melt 1/4 cup margarine.
• Remove from heat.
• Add 1/2 cup brown sugar and stir until blended.
• Arrange pineapple slices in skillet.
• Place 1 cherry in center of each slice.
• In large mixer bowl, beat remaining 1/4 cup margarine and 1/2 cup brown sugar until light and fluffy.
• Beat in egg and molasses.
• In small bowl, combine flour, baking soda, ginger, cinnamon and salt.
• In small saucepan, bring reserved pineapple syrup to a boil.
• Add dry ingredients to creamed mixture alternately with hot syrup.
• Spread evenly over pineapple slices in skillet.
• Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean.
• Let stand in skillet on wire rack 5 minutes.
• Invert onto serving plate.