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Gingerbread Upside Down Cake Recipe
|Canned pineapple slices||20 Ounce (1 Can)|
|Margarine||1⁄2 Cup (8 tbs), softened, divided|
|Packed brown sugar||1 Cup (16 tbs), divided|
|Dark molasses||1⁄2 Cup (8 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||1 Teaspoon|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 3434 Calories from Fat 837
% Daily Value*
Total Fat 94 g145%
Saturated Fat 17.4 g87%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 2556.4 mg106.5%
Total Carbohydrates 622 g207.3%
Dietary Fiber 13.4 g53.7%
Sugars 425.6 g
Protein 27 g53.7%
Vitamin A 83.2% Vitamin C 97.2%
Calcium 115% Iron 162%
*Based on a 2000 Calorie diet
In 10-inch cast iron skillet, melt 14 cup margarine.
Remove from heat.
Add 1/2 cup brown sugar and stir until blended.
Arrange pineapple slices in skillet.
Place 1 cherry in center of each slice.
In large mixer bowl, beat remaining 14 cup margarine and 1/2 cup brown sugar until light and fluffy.
Beat in egg and molasses.
In small bowl, combine flour, baking soda, ginger, cinnamon and salt.
In small saucepan, bring reserved pineapple syrup to a boil.
Add dry ingredients to creamed mixture alternately with hot syrup.
Spread evenly over pineapple in skillet.
Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean.
Let stand in skillet on wire rack 5 minutes.
Invert onto serving plate.