PINEAPPLE UPSIDE DOWN OUTRAGEOUS CARROT CAKE
Make and share this Pineapple Upside Down Outrageous Carrot Cake recipe from Food.com.
Provided by Sydney Mike
Categories Dessert
Time 1h35m
Yield 24 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees F, then grease & flour a 13"x9" glass baking dish.
- FOR THE TOPPING: Spread melted butter evenly into bottom of prepared baking dish.
- Sprinkle brown sugar evenly over melted butter.
- Arrange pineapple slices over brown sugar & place a cherry in center of each slice.
- FOR THE CAKE: In large bowl, whisk or sift together flour, baking soda, cinnamon & salt, then set aside.
- In medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, blending well.
- Add egg mixture to dry ingredients, mixing thoroughly.
- Stir in crushed pineapple, carrots, walnuts, coconut & raisins, mixing well.
- Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in middle comes out clean.
- FOR THE GLAZE: About 10 minutes before cake is done, in saucepan mix sugar, buttermilk, baking soda, corn syrup & butter.
- Bring to boil & boil 5 minutes.
- Remove from heat & add vanilla.
- Remove cake from oven & with a skewer or knife poke a number of holes into the hot cake, making sure holes reach bottom of cake.
- Slowly pour hot glaze over hot cake, carefully spreading it all over cake until it is absorbed.
- Let cake cool 15-20 minutes on wire rack, then carefully invert it into a 15"x10" baking dish [or onto large platter].
- Refrigerate when completely cooled. DO NOT REHEAT!
Nutrition Facts : Calories 449.4, Fat 21.8, SaturatedFat 8.3, Cholesterol 42.2, Sodium 224.2, Carbohydrate 62.9, Fiber 3.5, Sugar 46.9, Protein 4.8
PINEAPPLE UPSIDE-DOWN CARROT CAKE
Make and share this Pineapple Upside-Down Carrot Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 520.3, Fat 25.8, SaturatedFat 6.3, Cholesterol 61.8, Sodium 400.3, Carbohydrate 71.6, Fiber 2.6, Sugar 56.2, Protein 4.4
UPSIDE-DOWN CARROT CAKE
We thought outside the box - or, in this case, upside-down - to come up with this carrot cake. Instead of shredding carrots and folding them into the batter, we used a vegetable peeler to make ribbons and candied them in a butter-and-sugar mixture for a fun and pretty topping.
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan.
- For the caramel topping: Microwave the butter, brown sugar and lemon juice in a small microwave-safe bowl until melted. Spread the mixture over the bottom of the prepared pan. Arrange the carrot ribbons on top.
- For the cake: Spread the pecans out on a baking sheet, and bake until nicely toasted, 8 to 10 minutes. Let cool, then pulse in a food processor until finely ground. Transfer to a large bowl and whisk together with the flour, cinnamon, baking powder, baking soda, salt and allspice; set aside.
- Beat the butter and brown sugar with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Beat in the lemon zest. Add the eggs 1 at a time, beating to incorporate after each addition and scraping down the side of the bowl as needed (it's okay if the batter looks slightly separated and broken). Reduce the mixer speed to low, and add 1/2 the flour mixture, then the sour cream, then the remaining flour.
- Pour the batter over the carrots in the cake pan, spread it into an even layer and give the pan a few taps on the counter. Bake the cake until it's golden brown and pulls away from the edge and a toothpick or cake tester comes out clean when inserted in the center, 45 to 50 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, carrot-side up. Let cool completely. Cut into wedges, and serve.
CLASSIC PINEAPPLE UPSIDE-DOWN CAKE
This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
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CARROT-PINEAPPLE UPSIDE-DOWN CAKE - BETTER HOMES
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3.7/5 (23)Total Time 1 hr 50 minsServings 9Calories 374 per serving
- Preheat oven to 350 degrees F. Lightly coat a 9x9x2-inch baking pan with nonstick cooking spray; set aside.
- 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.
- 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.
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