Pineapple Upside-Down Carrot Cake
Pineapple Upside-Down Carrot Cake is rich with warm flavors. Brown sugar caramelizes with butter and candies the fruit making a unique flavor and compliments a moist,yet light in texture, carrot cake.
Servings 12 servings
Calories 524kcal
Ingredients
- 1 cup brown sugar
- ½ cup butter
- 15.25 ounce can pineapple slices
- 15 large marachino cherries or as many as you want to smush in
- ⅓ cup walnuts whole or chopped (can substitute pecans)
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teapoons ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 and ¾ cup granulated sugar
- ⅔ cup vegetable oil
- ¾ cup buttermilk
- 2 teaspoons pure vanilla extract
- 2 cups carrots grated or chopped very fine
Instructions
- Preheat oven to 375 degrees fahrenheit. Wrap aluminu foil around the bottom of a 10 inch spring form pan. Place pan on a cookie sheet or sheet tray that has a lip.
- Melt butter in 10 inch springform pan while oven is preheating.
- Sprinkle brown sugar over butter.
- Drain pineapple and cherries.
- Arrange pineapple slices, cherries and walnuts over brown sugar as shown, or in any design you like.
- Stir together flour, baking soda, ground cinnamon and salt.
- In the bowl of the stand mixer, beat eggs, sugar, vegetable oil, buttermilk and vanilla extract until smooth.
- Add flour mixture, beating at low speed until blended.
- Fold in carrots.
- Pour batter over pineapple mixture in pan.
- Bake at 375 degrees for 75 minutes. Test center of cake with wooden pick for doneness the last 5 to 10 minutes. Adjust cook time if center isn't done.
- Cool on wire rack 30 minutes to an hour before inverting on serving tray.
Nutrition
Calories: 524kcal | Carbohydrates: 75g | Protein: 5g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 75mg | Sodium: 404mg | Potassium: 214mg | Fiber: 2g | Sugar: 56g | Vitamin A: 3920IU | Vitamin C: 5mg | Calcium: 67mg | Iron: 2mg
