Upside-down pineapple-raisin-carrot cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raisins,Seedless |
| 1 | can | Pineapple,Sliced -- 20 oz |
| ½ | cup | Brown Sugar -- packed |
| ½ | cup | Margarine |
| ¾ | cup | Sugar |
| 3 | Eggs | |
| 1 | teaspoon | Vanilla Extract |
| 1 | cup | Carrots,Shredded |
| 1½ | cup | Flour,All-Purpose |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Baking Powder |
| ½ | teaspoon | Baking Soda |
| ½ | teaspoon | Cinnamon,Ground |
| ¼ | teaspoon | Ginger,Ground |
Directions
Drain pineapple; reserve ½ cup juice. Melt ¼ cup margarine in a 10-inch ovenproof skillet. blend in brown sugar. Arrange pineapple over sugar mixture and top with ½ cup raisins. Beat remaining ¼ cup margarine with granulated sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat ⅓ dry ingredients into creamed mixture. Beat in ½ cup reserved syrup until blended. Repeat, ending with dry ingredients. Fold in the remaining ½ cup raisins. Pour batter over pineapple. Bake in preheated 350 degree oven 40-45 minutes. Let stand 5 minutes before inverting onto serving plate. A third place winner at the Del Mar Ca county fair. Jo Anne Merrill
Recipe By : Jo Anne Merrill