Pineapple Upside-Down Carrot Cake is rich with warm flavors. Brown sugar caramelizes with butter and candies the fruit making a unique flavor and moist, yet lightly textured, carrot cake.
This unique combination of a Pineapple Upside down cake and a carrot is out-of-this-world good. Yes, it’s heavenly!! How-ever… it takes a long time to bake so if you’re impatient join my team. I’m as impatient as they come! You’re still going to
want need to make this. Just watch an old episode of Suits and catch up while it’s cooking! I’m totally and completely obsessed with that show!
Really, it all works out, I walk on the treadmill, watch Suits while my cake is baking. Then, I have cake for lunch and all is right in the world.
No seriously, this cake just may be my new favorite. Brown sugar caramelizes with the butter and pineapple juice. The pineapple, cherries and walnuts become like candy. All this goodness hugs a moist carrot cake.
I’ve had friends that don’t like Carrot Cake tell me they love my carrot cake. I have a secret. Want to know it? I chop the carrots until they’re fine, small pieces. Basically, the carrots just provide moisture for the cake after I get through ‘juicing’ them. I hate big chunks of carrot in Carrot Cake too. By doing it my way, you don’t have those chunks.
While my cake is moist, it’s not dense and heavy. As Goldilocks would say, “It’s just right!”
Pineapple Upside-Down Carrot Cake
Yield 12 servings
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.
- 1 cup brown sugar
- 1/2 cup butter
- 15.25 ounce can sliced pineapple
- 15 marachino cherries, or as many as you want to smush in
- 1/3 cup walnuts, whole or chopped (can substitute pecans)
- 2 cups all purpose flour
- 2 teaspoon baking soda
- 2 teapoons ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 and /34 cup granulated sugar
- 2/3 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups carrots, grated or chopped very fine
- 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.
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