Lemony Glazed Pineapple Upside Down Gingerbread
Indulge in the warm, spicy flavors of fall with a tropical twist in this Lemony Glazed Pineapple Upside Down Gingerbread. This stunning dessert combines moist, spiced gingerbread with caramelized pineapple rings and the optional pop of maraschino cherries for a retro charm. The recipe features velvety molasses, aromatic ginger, cinnamon, and cloves, creating a perfectly spiced base that pairs beautifully with the tangy citrus punch of a lemon glaze drizzled over the top. Quick to prepare and visually striking with its golden caramel topping, this dessert is perfect for holidays, gatherings, or simply when you want to elevate your baking repertoire. It’s an irresistible harmony of warmth, sweetness, and zesty brightness that will leave your guests asking for seconds!
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Recipe Information
Ingredients
- 6 tablespoons Unsalted butter
- 0.5 cup Brown sugar
- 7 pieces Fresh pineapple rings or canned pineapple slices, drained
- 7 pieces Maraschino cherries (optional)
- 2 cups All-purpose flour
- 1 teaspoon Ground ginger
- 1 teaspoon Cinnamon
- 0.25 teaspoon Cloves
- 0.5 teaspoon Salt
- 1 teaspoon Baking soda
- 0.5 cup Unsalted butter, softened
- 0.67 cup Molasses
- 0.5 cup Granulated sugar
- 1 large Egg
- 1 cup Buttermilk
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal later.
In a small saucepan, melt 6 tablespoons of butter over medium heat. Stir in the 1/2 cup of brown sugar and cook until it dissolves, creating a caramel sauce, about 2-3 minutes. Pour the caramel into the prepared pan and spread evenly.
Arrange the pineapple slices in a single layer over the caramel in the pan. If desired, place a maraschino cherry in the center of each pineapple ring for decoration. Set aside.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, salt, and baking soda. Set aside.
In a large bowl, beat 1/2 cup of softened butter and granulated sugar together until light and fluffy, about 2 minutes. Add the molasses and mix until well combined.
Beat in the egg until fully incorporated, then gradually stir in the dry ingredients in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Stir until just combined, being careful not to overmix.
Pour the gingerbread batter over the pineapple slices in the pan and smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice or powdered sugar as needed.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the pan, then carefully invert the cake onto a serving plate. Peel off the parchment paper if necessary.
Drizzle the lemon glaze over the warm cake, allowing it to soak into the surface. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
4727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.4 g | 240% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 751.0 g | 273% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 536.0 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1014 mg | 78% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 4760 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
