Pineapple Upside-Down Carrot Cake Recipe

Name: Pineapple Upside-Down Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

1
Preheat oven to 350u00b0. 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 350u00b0 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Pineapple Upside-Down Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pineapple Upside-Down Carrot Cake

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