Pineapple Upside-Down Carrot Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Upgrade your classic Pineapple Upside-Down Cake by adding this unique twist: Carrot Cake. Our users loved the easy prep and the huge hit the dessert was with their families. Ingredients:
1/4 cup butter |
2/3 cup firmly packed brown sugar |
1 (20-oz.) can pineapple slices in juice, drained |
7 maraschino cherries (without stems) |
1 cup granulated sugar |
1/2 cup vegetable oil |
2 large eggs |
1 cup all-purpose flour |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups grated carrots |
1/2 cup finely chopped pecans |
Directions:
1. Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.
2. Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.
3. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.
|
|