Pineapple Upside-Down Pumpkin Gingerbread

Ingredients

• 2 cups flour 
• 2 teaspoons double-acting baking powder 
• 2 teaspoons baking soda 
• 0.5 cup pumpkin puree pure canned
• 2 large eggs 
• 0.7 cup brown sugar packed ()
• 1.3 teaspoons ground cinnamon 
• 0.8 teaspoon ground ginger 
• 0.5 cup blackstrap molasses light ()
• 1  pineapple ripe peeled
• 2 tablespoons pineapple juice frozen thawed
• 0.5 teaspoon salt 
• 1 cup sugar 
• 0.5 cup butter unsalted room temperature (1 stick)
• 0.5 cup water boiling
• 10 servings whipped cream 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 350°F. Spray9x9x2-inch metal baking pan with nonstickspray.
2. Combine sugar, butter, pineapplejuice concentrate, and molasses in heavysmall saucepan. Bring to boil over mediumheat, whisking until sugar dissolves andsyrup is smooth; boil 1 minute.
3. Pour evenlyinto prepared pan.
4. Cut off one 1/3-inch-thick round frompineapple; cut out core.
5. Place round insyrup in pan. Stand pineapple on end.
6. Cutlengthwise into 1/3-inch-thick slices. Using3 round cutters of different sizes, cut outrounds from pineapple slices, avoidingcore. Arrange rounds close together insingle layer in free-form design in syrup.
7. Whisk first 6 ingredients inmedium bowl. Beat butter in large bowluntil fluffy.
8. Add sugar and beat to blend.Beat in eggs, 1 at a time. Beat in molasses,then pumpkin. Beat in dry ingredients justuntil blended, occasionally scraping downsides of bowl. Beat in 1/2 cup boiling water.
9. Pour batter evenly into pan.
10. Bake cake until tester inserted intocenter comes out clean, about 50 minutes.Cool cake in pan 45 minutes.
11. Place platterover pan and invert.
12. Let stand 5 minutes.Gently lift off pan.
13. Serve cake warm or atroom temperature with whipped cream.