Pinceapple Upside Down Carrot Cake

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6 Tbsp unsalted butter
¾ cup packed brown sugar
7 rings fresh pineapple, ½” thick
7 maraschino cherries
2 cups all purpose flour
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1-½ cups granulated sugar
½ cup packed brown sugar
4 eggs
1 cup canola oil
3 cups shredded carrots
1 cup pecans, toasted and minced


Preheat oven to 350 degrees F.
Melt butter in a 101/4″ cast iron skillet over medium heat. Stir in 3/4 cup brown sugar; simmer 2 minutes. Place one pineapple ring in the center of the skillet and remaining rings around edges. Place a cherry in the hold of each ring.
Whisk together flour, cinnamon, allspice, baking soda, baking powder and salt.
Beat granulated sugar, 1/2 cup brow sugar, and eggs with a mixer until thick and creamy. With the mixer running slowly drizzle in oil, beating until combined. Stir in carrots and pecans, then stir in flour mixture until thoroughly combined.
Pour batter into skillet. Bake cake until a toothpick inserted in the center comes out clean, 50-60 minutes. Let cake cool in the skillet 10 minutes, then turn out onto a serving platter.

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