Monday, September 26, 2011

Pineapple Upside-Down Pumpkin Gingerbread

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.

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