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. This recipe from bon appetit magazine is, like a lot of their recipes, complex - both in flavors and instructions. I'm not a fan of pineapple upside-down cakes in general, but this one really takes it up a notch with a dense pumpkin gingerbread topped with fresh pineapple. I made this one morning and planned to take it to work for tasting. The Hub put a halt to those plans saying he wanted to try it and if he didn't like it either I could take it to work. Of course, it never got to Discovery Creative. Andrew and the Hub declared it good and it stayed home.