Ginger Molasses Pineapple Upside Down Cake

pineapple upside down cakeGinger Molasses Pineapple Upside Down Cake

Last night we were invited over to a friends house for dinner. It was particularly exciting for me for two reasons. First, our Jamaican host was making Oxtail. Second, they asked me to make dessert!

I have been wanting to try a pineapple upside down cake for a while now. I love everything about it, the kitsch, the cast iron, the maraschino cherries, the anticipation of that moment of inversion where everything either goes terribly wrong or gloriously perfect. I live for that.

I decided to try and combine a classic pineapple upside down cake topping with a ginger spice cake I love that uses lots of fresh ginger and molasses. The cake was a huge success and everybody loved it. The tropical flavors and subtle spice provided the perfect finale to the amazingly delicious dinner our friends made. I can’t wait to make this again!

Ginger Molasses Pineapple Upside Down Cake



1 Stick Butter

1 Cup Brown Sugar

1 Pineapple, cut into rings

11 Maraschino Cherries, cut in half

1/2 tsp Coarse Salt


1 Cup Molasses

1 Cup Sugar

1 Cup Oil (I used Coconut)

1 Cup Water

2 tsp Baking Soda

2 Ounces Fresh Ginger

2 1/2 Cups Flour

1 tsp Ground Cinnamon

1/4 tsp Ground Cloves

1/4 tsp Ground Black Pepper

2 Eggs, at room temperature


Preheat oven to 350 F. In an 11 inch cast iron skillet, melt the entire stick of butter over low heat.

Sprinkle half the brown sugar around the pan and arrange the pineapple slices in an attractive pattern. 

Place the maraschino cherry halves, flat side down, in the empty spaces. Top with remaining brown sugar and sprinkle with coarse salt.

To make the cake batter, combine the molasses, sugar and oil in a mixing bowl and whisk briefly.

Bring the water to a boil on the stove and stir in the baking soda. Add the water and baking soda to the mixing bowl and whisk until combined.

Grate the fresh ginger finely and add to the batter. Gradually sift in the flour, cinnamon, cloves and pepper while whisking. Add eggs and mix until smooth.

Pour batter into the pan, completely covering the pineapple topping and place in the preheated oven. Bake for 1 hour or until a toothpick inserted the center comes out clean.

Remove from oven and cool for at least 30 minutes or up to an hour before inverting the cake onto a serving platter.


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