Name: Pineapple Upside-Down Pumpkin Gingerbread
Yield: Makes 10 servings
Ingredients: Nonstick vegetable oil spray; 2/3 cup (packed) golden brown sugar; 1/2 cup (1 stick) unsalted butter; 2 tablespoons frozen pineapple juice concentrate, thawed; 1 teaspoon mild-flavored (light) molasses; 1 ripe pineapple, peeled; 2 cups all purpose flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 1/4 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup sugar; 2 large eggs; 1/2 cup mild-flavored (light) molasses; 1/2 cup canned pure pumpkin; 1/2 cup boiling water; Whipped cream

Image may contain Food Dessert Chocolate and Cake

Pineapple Upside-Down Pumpkin GingerbreadJamie Chung

This retro favorite was popularized by the Hawaiian Pineapple Company and Gold Medal Flour in the 1920s. Here, the classic goes autumnal with the addition of pumpkin, molasses, and a mix of warming spices.

Recipe notes

See Related Recipes and Cooking Tips

Our Best Pineapple Recipes
Whether it's served for dinner, drinks, breakfast, or dessert, pineapple will brighten any meal.
41 Ways to Make Gingerbread
What else that makes for good building and cookie material?

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.