Carrot - Pineapple Upside-down Cake

Prep / Total time : 1 Hour, 15 Minutes         Makes 8 servings

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

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
　
 
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.
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.
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.