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    You are in: Home / Recipes / Lemony Glazed Pineapple Upside Down Gingerbread Recipe
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    Lemony Glazed Pineapple Upside Down Gingerbread

    Average Rating:

    3 Total Reviews

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    • on December 04, 2008

      I just used the topping part of the recipe, with another favorite gingerbread cake. We were very pleased with this addition. I'd add just a touch more lemon juice next time, to get a little more flow for evening out the topping in the pan.

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    • on August 24, 2007

      Moist and tasty. I’m a rather bad baker, but I managed to produce a thoroughly acceptable result – more flavorful than a store-bought cake. I think it could be even better with pecans in the topping and a little more clarity in the directions (the need to soften the margarine, the need to actually put the batter into the pan, ...).

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    • on August 24, 2007

      My initial impression when it was hot was that it was just lovely. After it had cooled everyone who had a piece made a comment that they didn't think the pineapple went with the gingerbread. The second day, the flavours started to merge and it had an almost fruitcake flavour about it. I really love the gingerbread portion of this recipe, but would probably use either apples, peaches or else just raisins instead of pineapple. Very tasty gingerbread, good luck with the contest!

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    Nutritional Facts for Lemony Glazed Pineapple Upside Down Gingerbread

    Serving Size: 1 (118 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 336.1
     
    Calories from Fat 75
    22%
    Total Fat 8.4 g
    12%
    Saturated Fat 1.5 g
    7%
    Cholesterol 26.9 mg
    8%
    Sodium 268.1 mg
    11%
    Total Carbohydrate 62.2 g
    20%
    Dietary Fiber 2.1 g
    8%
    Sugars 36.6 g
    146%
    Protein 5.0 g
    10%

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