Recipes that are delicious and that always work!

You know these recipes are delicious because if I didn't think that they were fabulous . . . I wouldn't be showing them to you. You can also be sure that these recipes work for the same reason! The rest is simply a matter of taste.

Saturday, 13 December 2014

Pineapple Gingerbread Upside Down Cake

When I was growing up in the 50's and 60's about the only fresh fruit that made a regular appearance in our house was apples and bananas.  Fresh fruit really wasn't all that available in our small town . . . and I expect if it was, it was probably really expensive.  We didn't mind that much though . . . my mother always made sure we had lots of tinned fruit.

We really loved it when we would have a dish of ice cream with some peaches or fruit cocktail for dessert.  Dang!  There never used to be enough cherries in that tin, did there?

I never tasted fresh pineapple until I was an adult, and fresh pineapple is really quite good, I'll admit . . . it's a real treat for me . . .  I do love having a variety of tinned pineapple in my larder though . . . sliced, chunks, crushed.  It all comes in very handy indeed.

I got a  pineapple upside down cake tin (Nordic Ware)  a few years ago, and I don't use it nearly enough.  It's one of those pans you buy on impulse and then use only a few times . . . but when I do use it, I am always impressed with the results.  It just makes the sweetest little individual pineapple cakes, don't you think?

I really fancied eating some pineapple today, but I didn't have any fresh pineapple in the house . . . it's not something I really keep on hand.  I expect nobody does . . . unless they actually live in Hawaii.  (What a dear thought that is!)

Anyways,  I thought I would make an upside down cake and then I thought, why not use the pan.  You don't need one of these special pans to make this delicious cake though . . . any 9 inch round cake tin will do.

This is a fabulously spiced and moist upside down cake.  We do love our gingerbread in this house and this is a wonderful way to have it.

You get all the spicy deliciousness of a scrummy gingerbread . . . topped with the added treat of buttery brown sugar glazed pineapple rings . . . oh so yummy.

It's a good thing.

*Pineapple Gingerbread Upside Down Cake*
Makes one 9 inch round cake
Printable Recipe

Spicy gingerbread topped with sweet rounds of pineapple and halved cherries.  What's not to like?

For the topping:
4 TBS butter
5 ounces soft light brown sugar (2/3 cup packed)
1 tin of pineapple rings, drained well (you'll need 6 to 8 rings) and patted dry
candied cherries for the centres (optional)

For the cake:
190ml of boiling water (3/4 cup)
125ml of dark molasses (1/2 cup)
1 tsp bicarbonate of soda
6.5 ounces plain flour (1 1/4 cups) (175g)
1 tsp baking powder
pinch salt
2 tsp ground ginger
1/2 tsp ground cinnamon
4 TBS butter, softened
3.75 ounces soft light brown sugar (1/2 cup packed) (100g)
1 large egg yolk

Preheat  the oven to 180*C/350*F/ gas mark 4.  Butter and flour a 9 inch round  non-stick baking pan.  Dust with flour lightly and set aside.

Melt  the butter for the topping in a medium saucepan over medium heat, until  foaming.  Stir in the sugar.  Turn to low and cook, stirring, for  several minutes until the sugar is melted.  Pour this into the prepared  pan and tilt the pan  back and forth to coat.  Arrange the drained and  dried pineapple slices over top of the sugar mixture, filling the centre  in of each one with a cherry.

Measure the molasses into a jug.   Pour the boiling water over top and stir.  Stir in the bicarbonate of  soda.  Set aside to cool.  Whisk together the flour, baking powder,  salt, ginger and cinnamon in a bowl.  Set aside.

Cream together  the butter and sugar until light and fluffy.  Beat in the egg yolk.   Stir in the flour mixture alternately with the liquid mixture, scraping  down the bowl and mixing together well.  Pour this over top of the  pineapple slices in the pan to make an even layer.

Bake for 25 to 35 minutes, until well risen and the cake is set and a toothpick inserted iin the centre comes out clean.

Remove  from the oven to a wire rack.  Allow to stand for five minutes before  very carefully inverting onto a plate, replacing any fruit if it becomes  dislodged.  Allow to cool for at least 20 minutes before serving.   Serve warm or at room temperature, without or without some softly  whipped cream.


  1. Are they ever cute mini! My mom made this:)

  2. It's a really cute pan Monique! I bet your mum's were gorgeous!

  3. Oh this recipe looks lovely. I don't have the pan but I do have family coming for Christmas and I do believe this would be a fitting end to our roast goose meal?

  4. You can do it in a larger pan Darlene! Just increase the cooking time accordingly!

  5. What a great idea Marie. Do you think this would work in one of those tins for individual victoria sponges, as they have a loose bottom....easy for turning out, but would the syrup leak out do you think?

  6. I would line them Sandie so that nothing leaks out. I would actually not risk it myself. You can bake it in a regular pan. Hope you get on right with it.

    Or, and this is another idea, you could try muffin tins?

  7. Thanks Marie, I'll let you know how they turn out!

  8. I hope they work out well for you

  9. I have been craving pineapple lately! This is perfect!


Thanks for stopping by. I love to hear from you so do not be shy! Please don't attempt to leave spam. It will be deleted immediately.