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Pineapple Upside Down Carrot Cake

1/4 c. butter
2/3 c. firmly packed brown sugar
1 (20 oz.) can pineapple slices in juice,
drained
7 maraschino cherries
1 c. sugar
1/2 c. vegetable oil
2 large eggs
1 c. flour
1 tsp. baking powder
1 tsp. cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 c. grated carrots
1/2 c. chopped pecans (optional)

Preheat oven to 350. Melt butter in a lightly greased 10 in. cast iron skillet or a 9 in. round cake pan (with sides at least 2 in. high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar. Place 1 cherry in center of each pineapple slice. Beat sugar, oil and eggs at medium speed with electric mixer until blended. Combine flour, baking powder, cinnamon, soda and salt; gradually add to sugar mixture, beating at low speed until blended. Stir in carrots and pecans. Spoon batter over pineapple slices. Bake at 350 for 45-50 minutes or until a wooden toothpick inserted in center of cake comes out clean. Cool in skillet or pan on wire cake cooking rack for 10 minutes. Run a knife around edge of cake to loosen. Invert cake onto a serving plate. Hold plate against the pan.

Millie Gill - Woodstock, VA




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