NVDAILY.COM | Reader Recipes
Posted October 29, 2010 | Leave a comment
Pineapple Upside Down Carrot Cake
1/4 c. butter
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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