I had never made a pineapple upside down cake until yesterday. I love that this version has the addition of carrots which is a great addition for this Easter Season cake. An added bonus is that this cake was baked in a cast iron skillet.
1/4 cup butter
2/3 cup firmly packed brown sugar
7 pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all purpose flour
1 t. baking powder
1 t. ground cinnamon
3/4 t. baking soda
1/2 t. table salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans
Preheat oven to 350 degrees. Melt butter in a lightly greased (with shortening) 10 inch cast iron skillet over low heat. You can use a 9 inch cake pan with sides that are at least 2 inches high. Remove from heat.
Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar. 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 four 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 degrees 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.
From The Southern Cake Cook.