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    You are in: Home / Recipes / Pineapple Upside Down Outrageous Carrot Cake Recipe
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    Pineapple Upside Down Outrageous Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    Sydney Mike's Note:

    This is a suggested -- and very decadent -- variation of my Outrageous Carrot Cake recipe!

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    Units: US | Metric

    For the Upside Down Topping

    For the Carrot Cake

    For the Glaze


    1. 1
      Preheat oven to 350 degrees F, then grease & flour a 13"x9" glass baking dish.
    2. 2
      FOR THE TOPPING: Spread melted butter evenly into bottom of prepared baking dish.
    3. 3
      Sprinkle brown sugar evenly over melted butter.
    4. 4
      Arrange pineapple slices over brown sugar & place a cherry in center of each slice.
    5. 5
      FOR THE CAKE: In large bowl, whisk or sift together flour, baking soda, cinnamon & salt, then set aside.
    6. 6
      In medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, blending well.
    7. 7
      Add egg mixture to dry ingredients, mixing thoroughly.
    8. 8
      Stir in crushed pineapple, carrots, walnuts, coconut & raisins, mixing well.
    9. 9
      Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in middle comes out clean.
    10. 10
      FOR THE GLAZE: About 10 minutes before cake is done, in saucepan mix sugar, buttermilk, baking soda, corn syrup & butter.
    11. 11
      Bring to boil & boil 5 minutes.
    12. 12
      Remove from heat & add vanilla.
    13. 13
      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.
    14. 14
      Slowly pour hot glaze over hot cake, carefully spreading it all over cake until it is absorbed.
    15. 15
      Let cake cool 15-20 minutes on wire rack, then carefully invert it into a 15"x10" baking dish [or onto large platter].
    16. 16
      Refrigerate when completely cooled. DO NOT REHEAT!

    Ratings & Reviews:

    • on August 26, 2007


      I made this just the way it says. It came out great! I have made it three times, and every time it gets great comments. The ladies at work request it for our pot lucks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 24, 2007


      I made quite a few subs. and it still turned out good. Very moist (I prob. should have cooked it a bit longer than 70 min.) Used margarine, w.w. pastry flour, olive oil, honey for the sugar in the cake, 1 C walnuts, 1 C raisins. Now I realize, I forgot the sugar in the glaze! :oops: It would only make it better. Less sugar this way. :) I reduced the amounts of the buttermilk and the oil bcz of using honey, but it still came out VERY moist. The prep time is quite a bit more than 20 minutes (at least for me.)

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pineapple Upside Down Outrageous Carrot Cake

    Serving Size: 1 (166 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 449.4
    Calories from Fat 196
    Total Fat 21.7 g
    Saturated Fat 8.3 g
    Cholesterol 42.2 mg
    Sodium 224.1 mg
    Total Carbohydrate 62.8 g
    Dietary Fiber 3.4 g
    Sugars 46.9 g
    Protein 4.7 g

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