Upside-down pineapple-raisin-carrot cake

8 Servings

Ingredients

Quantity Ingredient
1 cup Raisins,Seedless
1 can Pineapple,Sliced -- 20 oz
½ cup Brown Sugar -- packed
½ cup Margarine
¾ cup Sugar
3 Eggs
1 teaspoon Vanilla Extract
1 cup Carrots,Shredded
1½ cup Flour,All-Purpose
½ teaspoon Salt
½ teaspoon Baking Powder
½ teaspoon Baking Soda
½ teaspoon Cinnamon,Ground
¼ teaspoon Ginger,Ground

Directions

Drain pineapple; reserve ½ cup juice. Melt ¼ cup margarine in a 10-inch ovenproof skillet. blend in brown sugar. Arrange pineapple over sugar mixture and top with ½ cup raisins. Beat remaining ¼ cup margarine with granulated sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Beat ⅓ dry ingredients into creamed mixture. Beat in ½ cup reserved syrup until blended. Repeat, ending with dry ingredients. Fold in the remaining ½ 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

Recipe By : Jo Anne Merrill

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