Well I have been in the mood for fall aroma's in my kitchen... today I tried a recipe from the October issue of Bon Apetit magazine.Pineapple Upside down pumpkin gingerbread. Can I just say YUMMY!!!! I did it a little different. I don't like to hoard it all for myself. I am a pretty good sharer ( I get that from my kids). I have a mini loaf pan that makes 10 loafs, so I did it in that instead of a cake pan. The recipe is as follow:

Topping

Nonstick vegetable oil spray

2/3c packed golden brown sugar

1/2 Stick unsalted butter

2 tablespoons frozen pineapple juice ( I used it from canned pineapple)

1 tsp mild molasses

1 ripe pineapple ( I used canned)

Cake

2c flour

2tsp baking soda

2tsp baking powder

1 1/4 tsp cinnamon

3/4 tsp ground ginger

1/2tsp salt 1/2 stick unsalted butter (room temp)

1c sugar

2 large eggs

1/2 c molasses

1/2 cup canned pumpkin

1/2c boiling water

Whipped cream

Topping/Preheat oven to 350. Spray 9x9x2 inch metal baking pan with non-stick spray. Combine sugar, butter, pineapple juice and molasses in a heavy saucepan. Bring to a boil over medium heat, whisk until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into pan.

Cut off one 1/3 thick round from pineapple; cut out core. Place round end in syrup in pan. Stand 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.

Cake/Whisk first 6 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2c boiling water. Pour batter evenly in pan.

Bake until cake tester comes out clean, about 50 mins. Cool cake in pan 45 mins. Place platter over pan and invert. Let stand 5 mins. Gently lift off pan. Serve cake warm or at room temp. with whipped cream.