member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Debbie Wharton Howell      

Recipe Categories:

    Carrot-Pineapple Upside-Down Cake


    Source of Recipe


    Better Homes & Gardens


    Recipe Introduction


    This seasonal cake requires just 30 minutes of prep time -- and you can make it with canned or fresh pineapple.


    List of Ingredients


    • 1/3 cup packed brown sugar
    • 2 Tbsp. butter
    • 1 Tbsp. water
    • 6 to 8 1/4-inch-thick slices fresh pineapple, cored and halved
    • 2 cups all-purpose flour
    • 1 Tbsp. baking powder
    • 1/2 tsp. salt
    • 1/4 tsp. ground nutmeg
    • 1/2 cup butter, softened
    • 1 cup granulated sugar
    • 2 eggs
    • 1 tsp. vanilla
    • 3/4 cup milk
    • 3 carrots, finely shredded (1-1/2 cups)


    Instructions


    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.


    Final Comments


    Makes 9 servings
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |