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Pineapple Upside-Down Pumpkin Gingerbread

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Nutrition per serving    (USDA % daily values)


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Ingredients for 10 servings

1 teaspoon light molasses

nonstick vegetable cooking spray

1 cup sugar

For the Cake

2/3 cup packed golden brown sugar

whipped cream

1/2 cup unsalted butter , room temperature

2 teaspoons baking powder

1/2 cup light molasses

1 1/4 teaspoons ground cinnamon

2 teaspoons baking soda

1/2 cup unsalted butter

2 large eggs

1/2 cup boiling water

2 cups all-purpose flour

1 ripe pineapple , peeled

2 tablespoons frozen pineapple concentrate, thawed

1/2 cup canned pumpkin puree

1/2 teaspoon salt

3/4 teaspoon ground ginger

For the Topping

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