Pineapple Upside Down Outrageous Carrot Cake

Recipe by Sydney Mike
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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