Pineapple Upside-Down Gingerbread Cake

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READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For topping: Preheat oven to 350°F Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
  • For cake: Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes.
  • Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition.
  • Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
  • Bake cake until tester inserted into center comes out clean, about 40 minutes.
  • Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake.
  • Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.
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