Pineapple Upside-down Pumpkin Gingerbread

Name: Pineapple Upside-down Pumpkin Gingerbread
Ingredients: 0.6667 cup Dark Brown Sugar; 0.5 cup Butter; 2.0 tablespoon Frozen Pineapple Juice Concentrate Thawed; 1.0 teaspoon Light Molasses; 1.0 Ripe Pineapple Peeled; 2.0 cup All Purpose Flour; 2.0 teaspoon Baking Soda; 2.0 teaspoon Baking Powder; 1.25 teaspoon Ground Cinnamon; 0.75 teaspoon Ground Ginger; 0.25 teaspoon Salt; 0.5 cup Butter Room Temperature; 1.0 cup Sugar; 2.0 Large Eggs; 0.5 cup Light Molasses; 0.5 cup Canned Pure Pumpkin; 0.5 cup Boiling Water; Whipped Cream

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Ingredienti

0.6667 cup Dark Brown Sugar
0.5 cup Butter
2.0 tbsp Frozen Pineapple Juice Concentrate Thawed
1.0 tsp Light Molasses

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Preparazione (anteprima)

1
Preheat oven to 350F degrees. Spray 9x9x2 metal baking pan with
2
nonstick spray. Combine sugar, butter, pineapple juice concentrate,

and molasses in heavy small saucepan. Bring to boil over medium

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