Pineapple Upside-Down Carrot Cake

Upgrade a classic Pineapple Upside-Down Cake by topping the pineapple layer with a carrot cake batter instead of the traditional yellow cake batter.

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.

Southern Living
SEPTEMBER 2010