Pineapple Upside Down Outrageous Carrot Cake

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

• Ready In: 1 hr 35 mins
• Serves: 24

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

Directions

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