RECIPE IDEA: Gingerbread Pineapple Upside Down Cake
Hi. It’s Lois at Recipe Idea Shop, telling you about Gingerbread Pineapple Upside Down Cake. I was away for a weekend at Baltimore Yearly Meeting’s annual Women’s Retreat. It was a blast! While I was away, Don made us a lovely dessert for Sunday supper: Gingerbread Pineapple Upside Down Cake. Using gingerbread instead of the traditional yellow cake makes this Pineapple Upside Down Cake very flavorful. And it has become my new favorite birthday cake.
We’d like to take credit for coming up with this idea, but we can’t.
Some years ago Don and I were at a dinner party in Williamsburg, Virginia, and Pineapple Upside Down Cake was served for dessert. Lucy Grubb, one of the older guests, told of how her mother would make Pineapple Upside Down Cake with gingerbread instead of the traditional yellow cake. We tried it and have been hooked ever since. The gingerbread version is great comfort food for Don because his family often ate gingerbread in the wintertime, but it’s a bit too heavy for the hot days of summer.
Don makes it the traditional way, in a 10-inch cast iron skillet. To serve, upend the skillet onto a serving platter. Some for the pineapple rings may stay behind, but they are easily lifted from the skillet and placed back on the top of the gingerbread (which, of course, used to be the bottom of the cake until you turn it over).
You’re gonna wanna eat this.
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