Dessert: Pineapple Upside-Down Gingerbread Cake Recipe | MyRecipes

Recipe by Julia Rutland Pineapple Upside-Down Gingerbread Cake puts a holiday spin on a traditional cake that will have your guests coming back for more.

This recipe includes fertility superfoods such as:

Cinnamon, Pineapple

Health and fertility benefits of Pineapple Upside-Down Gingerbread Cake Recipe | MyRecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

3/4 cup butter, divided
1 1/2 cups firmly packed light brown sugar, divided
2 cups coarsely chopped fresh pineapple
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup hot water
1/2 cup molasses
1 large egg

Instructions

Preheat oven to 350 °. Melt 6 tablespoons butter in a 10-inch cast iron or heavy ovenproof skillet over medium heat. Tilt skillet to coat sides. Remove from heat, and stir in 1 cup brown sugar. Arrange pineapple on bottom of skillet; set aside.
Stir together flour and next 5 ingredients in a large bowl. Set aside.
Melt remaining 6 tablespoons butter in a small saucepan. Remove from heat, and stir in 1/2 cup hot water, molasses, and remaining 1/2 cup brown sugar. Whisk in egg.
Add butter mixture gradually to flour mixture, stirring until well blended. Pour batter into prepared skillet.
Bake 35 to 40 minutes or until a toothpick inserted in center comes out almost clean. Cool in pan 10 minutes. Invert cake onto a round platter. Scrape any sugar mixture left in skillet over cake. Serve warm or at room temperature.

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