I’m sharing this gingerbread pineapple upside-down cake as a treat for all of you who have successfully made it through the first ten days of their new years eating plan. Congrats! The key to success with any eating plan is allowing yourself to have the things you love.I’m sure you’ve heard, and its true, that if you deprive yourself too much, then you’ll wind up on a binge. Notice that I don’t use the word “diet”. If you’re on a “diet”, you will fail. You either change your life to live healthier all the time, or you wind up back where you started. Plain and simple.
Being healthy doesn’t mean starving, or only eating flavorless foods. Have a cheeseburger! Have pizza! Have a gingerbread pineapple upside-down cake, just don’t have those things all the time. Eat half, or even just a smaller portion than you normally would. Leaving just two bites on your plate is already a small step in the right direction.
My “resolution” this year was to not be so hard on myself, and you shouldn’t be either. Everyone deserves a little cake once in a while (if that’s your thing) so go ahead and whip this one up, and enjoy it with your friends and family. Its the perfect way to cozy up on a cold January night (and its a great addition to a brunch table as well!)
Gingerbread Pineapple Upside-Down Cake recipe from Bon Appetit
For the topping
- Nonstick vegetable oil spray
- 2/3 cup (packed) golden brown sugar
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons frozen pineapple juice concentrate, thawed
- 1 teaspoon mild-flavored (light) molasses
- 1 ripe pineapple, peeled
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1/2 cup mild-flavored (light) molasses
- 1/2 cup canned pure pumpkin
- 1/2 cup boiling water
- Whipped cream
- Preheat oven to 350°F. Spray 9 x 9 x 2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
- Cut off one 1/3-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into 1/3-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.