Pineapple Gingerbread Upside-Down Cakes

A dessert pairing gingerbread and Pineapple Upside-Down Cake. This sweet update on a classic dish combines two of Grandma’s very best recipes.


  • 1/2 cup firmly packed brown sugar
  • 1 8-ounce can pineapple tidbits,
  • well drained
  • 3 tablespoons butter, melted
  • Cakes
  • 1 1/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/4 cup canola oil
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/2 cup hot water
  • Butter or Pam spray (for the muffin cups)
  • 1 cup heavy cream, whipped (for serving)


Heat oven to 375°F. Combine first three ingredients in small bowl for the topping. Place 1 heaping tablespoon of topping mixture into each greased muffin cup of a deep 12-cup muffin pan. (Note if your muffin tins are shallow you will have enough topping and batter for about 15 muffins. Combine flour, baking soda, baking powder, salt and ginger in medium bowl. In a separate large bowl, combine the oil, brown sugar, egg, and molasses. Beat well with electric mixer until combined. Gradually add the dry ingredients until they are blended. With the mixer set on low speed, beat in the water. Ladle the batter over the pineapple mixture in muffin cups, filling each cup about two-thirds full. Bake for 18 to 22 minutes or until toothpick comes out clean. Cool 3 minutes, then immediately turn onto serving plate. Serve warm. Top with whipped cream.