Pineapple Upside Down Outrageous Carrot Cake Recipe

Name: Pineapple Upside Down Outrageous Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Upside Down Topping; 1/4 cup unsalted butter, melted; 2/3 cup brown sugar, packed; 1 (20 ounce) can sliced pineapple, drained; 1 (6 ounce) jar maraschino cherries; For the Carrot Cake; 2 1/4 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/2 teaspoon salt; 3 eggs, room temperature; 3/4 cup vegetable oil; 3/4 cup low-fat buttermilk; 2 cups granulated sugar; 2 teaspoons vanilla extract; 1 (8 ounce) can crushed pineapple, well drained; 4 1/2 cups carrots, grated; 1 1/2 cups walnuts, chopped; 1 1/2 cups coconut, grated; 2 cups golden raisins, chopped; For the Glaze; 1 cup granulated sugar; 1/2 cup low-fat buttermilk; 1/2 teaspoon baking soda; 1 tablespoon light corn syrup; 1/2 cup unsalted butter; 1 teaspoon vanilla extract

Servings: persons

For the Upside Down Topping
1/4 cup unsalted butter, melted
2/3 cup brown sugar, packed
1 (20 ounce) can sliced pineapple, drained
1 (6 ounce) jar maraschino cherries
For the Carrot Cake
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, room temperature
3/4 cup vegetable oil
3/4 cup low-fat buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, well drained
4 1/2 cups carrots, grated
1 1/2 cups walnuts, chopped
1 1/2 cups coconut, grated
2 cups golden raisins, chopped
For the Glaze
1 cup granulated sugar
1/2 cup low-fat buttermilk
1/2 teaspoon baking soda
1 tablespoon light corn syrup
1/2 cup unsalted butter
1 teaspoon vanilla extract

1
["Preheat oven to 350 degrees F, then grease & flour a 13""x9"" glass baking dish.", "FOR THE TOPPING: Spread melted butter evenly into bottom of prepared baking dish.", "Sprinkle brown sugar evenly over melted butter.", "Arrange pineapple slices over brown sugar & place a cherry in center of each slice.", "FOR THE CAKE: In large bowl, whisk or sift together flour, baking soda, cinnamon & salt, then set aside.", "In medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, blending well.", "Add egg mixture to dry ingredients, mixing thoroughly.", "Stir in crushed pineapple, carrots, walnuts, coconut & raisins, mixing well.", "Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in middle comes out clean.", "FOR THE GLAZE: About 10 minutes before cake is done, in saucepan mix sugar, buttermilk, baking soda, corn syrup & butter.", "Bring to boil & boil 5 minutes.", "Remove from heat & add vanilla.", "Remove cake from oven & with a skewer or knife poke a number of holes into the hot cake, making sure holes reach bottom of cake.", "Slowly pour hot glaze over hot cake, carefully spreading it all over cake until it is absorbed.", "Let cake cool 15-20 minutes on wire rack, then carefully invert it into a 15""x10"" baking dish [or onto large platter].", "Refrigerate when completely cooled. DO NOT REHEAT!"]

2727

kcal

Calories

174

Fat

282

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 27 ingredients. The key ingredients include: For the Upside Down Topping, 1/4 cup unsalted butter, melted, 2/3 cup brown sugar, packed, 1 (20 ounce) can sliced pineapple, drained, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Upside Down Outrageous Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions