Upside-Down Gingerbread With Cranberries and Pineapple

Total Time
1hr
Prep 15 mins
Cook 45 mins

This cake reminds me of "Little Women," because it makes me feel old-fashioned and cozy with the ginger smell. My daughter enjoyed it very much and my husband said he likes it better than regular pineapple upside-down cake.

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees.
  2. In small bowl, combine 1/2 cup brown sugar and 1/4 cup butter.
  3. Spread in bottom of ungreased 8 or 9inch square pan.
  4. (Despite the recipe saying"ungreased" I like to lightly spray it with Pam, since when I didn't, a bit of the topping stuck to pan).
  5. Arrange pineapple, cranberries, and nuts over sugar mixture.
  6. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and allspice.
  7. Add all remaining gingerbread ingredients and blend well.
  8. Pour batter evenly over pineapple, cranberries, and nuts.
  9. Bake at 350 degrees for 45-55 minutes, until a toothpick inserted into center comes out clean.
  10. Serve warm with whipped cream.
Most Helpful

5 5

I have a weakness for cranberries and gingerbread so this combination is perfect. Also, like the gingerbread topping because it goes together in a flash. Thanks for another lovely addition to my recipe file (which grows bigger by the day).

5 5

I always enjoy digging into my big stash of frozen cranberries, especially when I can include them in a gingerbread recipe like this one ~ ABSOLUTELY WONDERFUL! I'll certainly make this one again & again, but then we do love the smell & the taste of gingerbread, for sure! Thanks for sharing the recipe! [Made & reviewed in Zaar Cookbook tag]

5 5

Delish! Smelled divine in the oven. Loved the take on pineapple upside-down cake. I don't use pineapple chunks, but use crushed instead. This gives a large taste of pineapple in every bite. Forgot to spray the pan as you suggested, but cake came out with no problem, thankfully. Thnx so much for posting this recipe, Roxygirl. Will definetley be making this again. Made for Fall 2008 My-3-Chefs.