Rating: 3.4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

This very easy and yummy cake is an old New England recipe from my grandmother using gingerbread instead of the standard yellow cake. Serve warm with whipped cream.

Recipe Summary test

prep:
15 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 15 mins
Servings:
16
Yield:
1 9x13-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Pour the melted butter in a 9x13-inch baking dish, then sprinkle the brown sugar all around. Arrange the pineapple rings in a single layer in the baking dish, placing a maraschino cherry in the center of each ring. Set aside.

  • Combine the flour, baking soda, ginger, cinnamon, cloves, and salt in a bowl. Beat 1 cup butter and the white sugar with an electric mixer in another bowl until light and fluffy. Beat in the eggs and molasses. Gradually stir the flour mixture into the liquid ingredients, alternating with the hot water and reserved pineapple juice, until just combined. Slowly pour the batter evenly into the prepared pan, being careful not to move the arranged pineapple slices.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool the cake in the pan completely on a wire rack. When the cake is cool, run a paring knife between the cake and the edge of the pan. Cover the cake pan with a plate, and invert it to tip the cake out of the pan and onto the plate.

Nutrition Facts

550 calories; protein 5.1g; carbohydrates 93.2g; fat 18.4g; cholesterol 69mg; sodium 519.9mg. Full Nutrition
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Reviews (5)

Most helpful positive review

Rating: 4 stars
02/19/2012
This is a moist cake but not real dense. The spice is a nice blend but not strong enough that would have you thinking it's definitely Gingerbread. The pineapple is a nice addition to spice cake and I adore brown sugar and butter. Calculated this recipe to four servings and made four separate cakes in buttered ramekins. Baked in a water bath for even cooking. Let cool. They turned out of the ramekins nicely after running a paring knife around the edges. As a change up from traditional Pineapple Upside Down Cake this is a nice treat. Read More
(7)

Most helpful critical review

Rating: 1 stars
03/06/2012
Not very impressed much too "spicy" for me. Very strong and the bottom burned before the middle of the cake was even near finished. Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
02/18/2012
This is a moist cake but not real dense. The spice is a nice blend but not strong enough that would have you thinking it's definitely Gingerbread. The pineapple is a nice addition to spice cake and I adore brown sugar and butter. Calculated this recipe to four servings and made four separate cakes in buttered ramekins. Baked in a water bath for even cooking. Let cool. They turned out of the ramekins nicely after running a paring knife around the edges. As a change up from traditional Pineapple Upside Down Cake this is a nice treat. Read More
(7)
Rating: 5 stars
07/16/2013
This was a nice change from your typical pineapple upside-down cake. It is really moist and I like the spices. Thanks for sharing! Read More
(3)
Rating: 1 stars
03/06/2012
Not very impressed much too "spicy" for me. Very strong and the bottom burned before the middle of the cake was even near finished. Read More
(1)
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Rating: 5 stars
06/27/2019
Awesome recipe! My family always adds extra spice to every dessert and this definitely doesn t need it. It makes the classic pineapple upside down cake something a bit more memorable. I ended up using almost another can of pineapple rings to cover the bottom of the pan. New family fav! Read More
Rating: 2 stars
02/12/2018
Epic fail. For a party of course. I used/did everything it called for in the recipe. Including the 5 cups of flour which I thought was way too much. Within 15 minutes of going into the oven the batter began to overflow the pan. It did that for the next half hour with about half of it landing on the aluminum foil below. When it finally stopped I let it cook the rest of the way. It wouldn't unmold from the pan but it tasted great. Go figure. Oh and I agree with one of the other reviewers that the edges tended to burn before the rest of the cake was done. Read More