Pineapple Upside-down Carrot Cake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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

Recipe

• 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.