The recipe I’m about to share with you is not fat-free. It isn’t gluten-free, dairy-free or egg-free. It will not fit into a paleo diet, nor one based on avoiding canned food. It is not vegan or sugarless. However, it is delicious, and as long as you’re not restricted by any of the above, I highly recommend you indulge in it at least once. This cake is dense and sweet, so a little goes a long way. The carrots and pineapple are tasty together. When you taste it hot out of the oven and think it can’t get any better, let it sit for a few hours and think again. I think this will be repeated as our Easter dessert. I just need to find a can with 11 pineapple rings in it.
Pineapple Carrot Upside-Down Cake
1/3 cup butter
3/4 cup packed brown sugar
1 20-ounce can pineapple slices
10 – 12 maraschino cherries
1/2 cup butter, melted
1 cup granulated sugar
1/3 cup packed brown sugar
3/4 cup milk
1/4 cup pineapple juice
1 3/4 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 cups finely shredded carrots
Preheat the oven to 350 degrees. Melt the 1/3 cup of butter in a 12” oven-safe skillet. Sprinkle the 3/4 cup of brown sugar over the butter. Drain the pineapple, reserving the juice. Arrange the pineapple slices on top of the brown sugar, adding a cherry to the center of each.
Combine the remaining butter and sugars in a mixing bowl. Add milk, pineapple juice and egg. Mix well. Add the flour, baking powder, cinnamon and nutmeg. Mix on low for 30 seconds to combine, then on high for one minute. Fold in the shredded carrots. Pour into the skillet over the pineapple.
Bake 45 – 50 minutes, or until a toothpick inserted in the center comes out clean. Immediately flip the skillet over onto a heat-resistant plate. Strong muscles help for this step.
Leave the skillet in place for a few minutes.
Remove the skillet, slice and serve.
I think some coconut would make this even better, but not everyone in my house agrees. It wasn’t exactly difficult to get anyone to eat it just the way it is.