Best 6 Pineapple Upside Down Outrageous Carrot Cake Recipes

EASY PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
• Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
• Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

OUTRAGEOUS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease & flour a 13"x9" baking dish, preferably glass.
• In a large bowl, whisk or sift together flour, soda, cinnamon & salt.
• In a medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, & blend well.
• Add this egg mixture to the dry ingredients, mixing thoroughly, then stir in the pineapple, carrots, valnuts, coconut & raisins, & mix well.
• Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in the middle comes out clean.
• For the glaze-- 10 MINUTES BEFORE THE CAKE IS DONE-- in a saucepan mix the sugar, soda, buttermilk, corn syrup & butter, then bring to a boil & boil 5 minutes. Remove from heat & add vanilla.
• Remove the cake from the oven & with a skewer or knife poke a number of holes into the hot cake, making sure the holes reach the bottom of the cake.
• Slowly pour the hot glaze over the hot cake, carefully spreading it all over the top of the cake, until it is absorbed.
• Let the cake cool completely, then refrigerate. DO NOT REHEAT THE CAKE!

OLD FASHIONED PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.
• Sift together flour, baking powder, and salt.
• Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.
• Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

PINEAPPLE UPSIDE-DOWN CARROT CAKE

Steps:

• 1. Heat oven to 350.Heat margarine in rectangular pan,13x9x2 inches,in oven until melted.Sprinkle with brown sugar.Spoon pineapple over brown sugar;spread evenly.
• 2. Prepare cake mix as directed on box.Pour over pineapple
• 3. Bake 35 to 40 minutes or until cake pulls away from sides of pan and springs back when touched lightly in the center.Cool 10 minutes.
• 4. Invert onto heatproof serving platter;remove pan.Cool cake completely.Serve with sweetened whipped cream if desired.

PINEAPPLE UPSIDE-DOWN CARROT CAKE

Steps:

• 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.
• 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.
• 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.