Pineapple Upside-down Pumpkin Gingerbread

Topping:
nonstick spray
2/3 cup dark brown sugar
1/2 cup butter
2 tablespoons frozen pineapple juice concentrate, thawed
1 teaspoon light molasses
1 ripe pineapple, peeled

Cake:
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup butter, room temperature
1 cup sugar
2 large eggs
1/2 cup light molasses
1/2 cup canned pure pumpkin
1/2 cup boiling water
whipped cream

Preheat oven to 350F degrees. Spray 9x9x2 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 1/2-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 pieces. 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.

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

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