Upside-Down Carrot Cake

Upside-Down Carrot Cake

This Upside-Down Carrot Cake makes a smaller cake that’s perfect for entertaining small groups.

Upside-Down Carrot Cake Recipe

Upside-Down Carrot Cake

1 (8 oz.) can pineapple slices in their own juice, drained, reserving liquid

4 red maraschino cherries or red candied cherries, cut in half

1 ½ cups flour

¾ cup sugar

1 tsp. baking powder

¾ tsp. baking soda

¾ tsp. cinnamon

½ tsp. salt

¼ tsp. nutmeg

¼ cup oil

1 egg

1 cup shredded carrots

2 Tbsp. corn syrup, warmed

Preheat oven to 350 F.  Grease and flour 8 or 9 inch round cake pan.  Cut pineapple slices in half; arrange in greased and floured pan.  Place cherries decoratively around pineapple.

In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg; mix well.  Add enough water to reserved pineapple liquid to equal ½ cup.  Add pineapple liquid, oil and egg to flour mixture.  Blend at low speed until moistened; beat 2 minutes at medium speed.  Stir in carrots.  Pour batter over fruit in pan.

Bake at 350 F. for 35 to 45 minutes or until cake springs back when touched lightly in center.  Cool 15 minutes; invert onto servings plate.  Brush with warn corn syrup.  Serve warm or cool.    8 servings

(Recipe for the Upside-Down Carrot Cake was in Pillsbury Classic Cookbooks, Real Home Baking, November 1994.)

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