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Upside-Down Gingerbread With Cranberries and Pineapple

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“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.”
READY IN:
1hr
SERVES:
9
UNITS:
Metric

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.

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