Pineapple Upside Down Carrot Cake Recipe 43

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UPSIDE-DOWN CARROT CAKE



Upside-Down Carrot Cake image

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

5 tablespoons unsalted butter, plus more for the pan
1/4 cup packed light brown sugar
Juice of 1/2 lemon
4 small carrots, peeled into ribbons with a vegetable peeler
1/2 cup pecans
1 1/4 cups all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
1/2 teaspoon lemon zest
2 large eggs
1/2 cup sour cream

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.

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

PINEAPPLE UPSIDE-DOWN CARROT CAKE



Pineapple Upside-down Carrot Cake image

I found this on a Betty Crocker Cake box years ago!It is so good!!

Provided by Gail Womack

Categories     Cakes

Time 35m

Number Of Ingredients 4

1/4 c margarine or butter
1/2 c packed brown sugar
1 can(s) (20 oz.)crushed pineapple,drained
1 pkg betty crocker supermoist carrot cake mix

Steps:

  • 1. Heat oven to 350.Heat margarine in rectangular pan,13x9x2 inches,in oven until melted.Sprinkle with brown sugar.Spoon pineapple over brown sugar;spread evenly.
  • 2. Prepare cake mix as directed on box.Pour over pineapple
  • 3. Bake 35 to 40 minutes or until cake pulls away from sides of pan and springs back when touched lightly in the center.Cool 10 minutes.
  • 4. Invert onto heatproof serving platter;remove pan.Cool cake completely.Serve with sweetened whipped cream if desired.

PINEAPPLE UPSIDE-DOWN CARROT CAKE RECIPE - (4.3/5)



Pineapple Upside-Down Carrot Cake Recipe - (4.3/5) image

Provided by á-25010

Number Of Ingredients 14

1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20-oz.) can 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 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans

Steps:

  • 1. 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. 2. 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. 3. 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.

PINEAPPLE UPSIDE-DOWN CARROT CAKE



Pineapple Upside-Down Carrot Cake image

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

1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20 ounce) can 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 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans

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

PINEAPPLE UPSIDE-DOWN CARROT MUFFINS



Pineapple Upside-Down Carrot Muffins image

Surprise! These delicious muffins have the flavor of carrot cake with pineapple upside down cake tops.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 50m

Yield 12

Number Of Ingredients 17

1/4 cup packed brown sugar
2 tablespoons chopped walnuts or pecans
1 can (8 ounces) pineapple slice, drained
1 cup Gold Medal™ whole wheat flour
1 cup Gold Medal™ all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 can (8 ounces) crushed pineapple, undrained
1 cup finely grated carrot (1 large)
3/4 cup raisins

Steps:

  • Heat oven to 400°F. Spray 12 muffin cups, 2 3/4x1 3/8 inches, with cooking spray.
  • Pat 1 teaspoon brown sugar in bottom of each muffin cup. Divide nuts evenly among muffin cups. Stack pineapple slices; cut stack into 6 wedges (24 pieces). Place 2 pineapple pieces in each muffin cup.
  • Stir together flours, cinnamon, baking powder, baking soda and salt in medium bowl. Mix egg, egg white, 3/4 cup brown sugar, the oil and vanilla in large bowl, using fork or wire whisk. Stir in crushed pineapple. Stir in flour mixture, carrot and raisins, using spoon, just until moistened. Divide batter evenly among muffin cups.
  • Bake 20 to 25 minutes or until golden brown. Loosen edges immediately; turn muffins out onto cookie sheet. Cool 10 minutes before serving.

Nutrition Facts : Calories 215, Carbohydrate 48 g, Cholesterol 150 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg

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