Gingerbread Cake with Caramelized Pineapple and Rum Cream

"My daughter's 'nona' (Godmother) is mad about gingerbread. I found this recipe at ivillage and am making it for her next visit. Gingerbread Cake tastes better the next day, so don't hesitate to prepare it ahead. Caramelized Pineapple can also be make in advance and reheated just before serving."
photo by a user photo by a user
Ready In:
1hr 40mins




  • Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
  • Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
  • In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
  • In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
  • Reduce speed to medium.
  • Add eggs, 1 at a time, beating well after each addition.
  • In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
  • Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
  • Pour batter into prepared pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
  • Cool cake in pan on wire tack 20 minutes.
  • Loosen cake from pan.
  • Invert cake onto rack; cool completely.
  • Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
  • Slice pineapple lengthwise into quarters.
  • Remove core from each quarter.
  • Cut each quarter crosswise into 1-inch slices.
  • In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
  • Add pineapple to skillet; arrange in single layer.
  • Cook pineapple 15 minutes, turning pieces over once.
  • Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
  • Add confectioners' sugar and rum and beat just until stiff peaks form.
  • Sprinkle cake with confectioners' sugar.
  • Serve cake with Caramelized Pineapple and Rum Cream.

Questions & Replies

Got a question? Share it with the community!


  1. This was a very dense cake, but delicious. I used a combination spice from the UK instead of each individual spice. I didn't use the carmelized pineapple, but it was really good with rum flavoured whipped cream #74805, it whipped up great and added a wonderful taste to the cake.
  2. This was excellent! Concise directions, as always, Evelyn. Big hit for our family Sunday dinner, and the caramelized pineapple and the rum cream would both be excellent with other desserts, as well. (I'm thinking on top of vanilla ice cream!) The cake had a wonderful, mellow flavor. Everything was subtle.....nothing was overpowering.....not even the molasses.
  3. This made a very big cake and it was a beautiful colour too. i did not get the pineapple done but we certainly had the rum cream !!! made and enjoyed for ZWT 4.
  4. A really wonderful recipe! The cake turned out really moist with a fantastically spicy flavor. I didn't have a Bundt pan, so just used a Pyrex dish, the 13". Used crushed pineapple and it was perfect! I didn't make the Rum Cream this time, but I certainly will next time, because it would be perfect with it as well. Evelyn, your directions were so easy to follow, I don't bake so I appreciated that very much. Thanks!! —


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
View Full Profile

Find More Recipes