Carrot-Pineapple Upside-Down Cake
Recipe from
Better Homes and Gardens
Finely shredded carrot adds a new taste sensation to this popular dessert recipe.
Servings:
Makes 9 servings.
Prep Time:
30 mins
Total Time:
1 hr 50 mins
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Ingredients
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1/3 cuppacked brown sugarsee savings
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2 Tbsp.buttersee savings
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1 Tbsp.watersee savings
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6 to 8 1/4-inch-thick slicesfresh pineapple, cored and halvedsee savings
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2 cupsall-purpose floursee savings
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1 Tbsp.baking powdersee savings
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1/2 tsp.saltsee savings
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1/4 tsp.ground nutmegsee savings
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1/2 cupbutter, softenedsee savings
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1 cupgranulated sugarsee savings
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2eggssee savings
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1 tsp.vanillasee savings
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3/4 cupmilksee savings
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3carrots, finely shredded (1-1/2 cups)see savings
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Directions
1.
Preheat oven to 350 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.
2.
In small saucepan combine brown sugar, 2 Tbsp. butter, and water. Cook and stir over medium heat until mixture comes to boiling and is smooth. Pour in prepared pan; tilt to evenly coat bottom. Arrange pineapple slices over top.
3.
In medium bowl combine flour, baking powder, salt, and nutmeg; set aside.
4.
In large mixing bowl beat 1/2 cup butter on medium-high 30 seconds. Gradually add granulated sugar, beat until combined; beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk; beat on low after each just until combined. Stir in carrots. Spread batter over pineapple.
5.
Bake 45 minutes or until golden and wooden pick inserted in center comes out clean. Cool in pan on rack 5 minutes. Invert on platter. Cool 30 minutes. Makes 9 servings.
Nutrition information
Per serving: Calories 374, Total Fat 15 g, Saturated Fat 9 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 82 mg, Sodium 341 mg, Carbohydrate 56 g, Total Sugar 34 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 12%, Calcium 8%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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