Pineapple Upside-Down Carrot Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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