Pineapple Upside-Down Carrot Cake |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Southern Living Ingredients:
1/4 cup butter |
2/3 cup firmly packed brown sugar |
1 (20 ounce) 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.
2. Remove from heat.
3. Sprinkle with brown sugar.
4. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use.
5. Place 1 cherry in center of each pineapple slice.
6. Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended.
7. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended.
8. Stir in carrots and pecans. Spoon batter over pineapple slices.
9. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in skillet on a wire rack 10 minutes.
11. Carefully run a knife around edge of cake to loosen.
12. Invert cake onto a serving plate, spooning any topping in skillet over cake.
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