Name: Pineapple Upside-Down Pumpkin Gingerbread
Yield: 10 Servings
Ingredients: 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

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