The best delicious Upside-down Pineapple-raisin-carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Upside-down Pineapple-raisin-carrot Cake recipe today!
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What Makes This Upside-down Pineapple-raisin-carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Upside-down Pineapple-raisin-carrot Cake.
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1 c Raisins,Seedless
1 cn Pineapple,Sliced — 20 oz
1/2 c Brown Sugar — packed
1/2 c Margarine
3/4 c Sugar
3 Eggs
1 ts Vanilla Extract
1 c Carrots,Shredded
1 1/2 c Flour,All-Purpose
1/2 ts Salt
1/2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Cinnamon,Ground
1/4 ts Ginger,Ground
Drain pineapple; reserve 1/2 cup juice. Melt 1/4 cup margarine in a
10-inch ovenproof skillet. blend in brown sugar. Arrange pineapple
over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4
cup margarine with granulated sugar until light and fluffy. Beat in
eggs, vanilla and carrots. Combine dry ingredients. Beat 1/3 dry
ingredients into creamed mixture. Beat in 1/2 cup reserved syrup
until blended. Repeat, ending with dry ingredients. Fold in the
remaining 1/2 cup raisins. Pour batter over pineapple. Bake in
preheated 350 degree oven 40-45 minutes. Let stand 5 minutes before
inverting onto serving plate. A third place winner at the Del Mar Ca
county fair. Jo Anne Merrill
Yields
8 Servings
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