Pineapple Upside-Down Carrot Cake

9 Reviews
ADD YOUR REVIEW
Photo: Jennifer Davick; Styling: Lydia Pursell
Total Time
1 Hour 15 Mins
Yield
Makes 8 servings
September 2010
RECIPE BY Southern Living

Upgrade your classic Pineapple Upside-Down Cake by adding this unique twist: Carrot Cake. Our users loved the easy prep and the huge hit the dessert was with their families.

Ingredients

  • 1/4 cup butter
  • 2/3 cup firmly packed brown sugar
  • 1 (20-oz.) can pineapple slices in juice, drained
  • 7 maraschino cherries (without stems)
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1/2 cup finely chopped pecans

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

A Favorite

jackie2830
April 14, 2016
Cake is moist and delicious, and can be mixed up in a few minutes. I made it in a 10" cast iron frying pan and it comes out easily every time. It's never lasted 24 hours in my house!

Easy and delicious

Shamrock317
June 20, 2015
I love this recipe because it is a snap to put together and does not rely on any mixes. The presentation is gorgeous; always receives compliments. Tastes delicious and isn't over-the-top decadent. Just right!

mariannette's Review

Nano55
July 19, 2011
Good with sliced fresh peaches, too

jackie2830's Review

mariannette
April 14, 2011
Delicious......nice flavor twist using pineapple upside down with carrot cake base instead of the usual yellow cake. Great flavor, easy/quick to put together & we love the size for 2 of us. This cake comes out of the pan PERFECTLY for great presentation and 7 pineapple rounds do indeed fit in a 9 inch cake pan! This is my husband's favorite cake next to cheesecake........he had seconds. Definitely will make again! Thanks "My Recipes!"

MsCindyJ's Review

AmandaGA
March 24, 2011
This was a huge hit with my husband. He does not usually eat sweets but he ate this till it was gone. I did use fresh pineapple instead of canned

KatieBethR's Review

MsCindyJ
December 26, 2010
I made said cake for the family get together on christmas, and it was a hit! It's easy to make, and will fit tons of different occasions. It's not too sweet, so even the not-for-disserts liked it.I changed two things while making it though: I only used 1/3 of the brown sugar, instead of 2/3, then I mixed the other 1/3 in with the sugar mixture. I did that for fear the cake would stick to the pan. And, a 9 inch cake pan can only have 5 slices of pineapple, or at least that's all mine fit.

AmandaGA's Review

KatieBethR
October 02, 2010
It was easy and pretty but was just average in terms of taste.

JackieF1961's Review

ritagt
September 12, 2010
Just made this tonight for dessert. Super easy and very yummy! Everyone loved it! I will definitely make this again.

Nano55's Review

JackieF1961
September 06, 2010
This cake is fantastic! It is very moist. I will make this again and again!