Cakes and Frostings

Pineapple Upside-down Carrot Cake

  • 1/4 cup Margarine or butter
  • 1/2 cup Brown sugar, packed
  • 1 can (20 oz) Pineapple, crushed
  • 1 Pkg Carrot cake mix

    • Heat oven to 350 degrees. Heat margarine or butter in rectangular pan, 13x9x2 inches, in oven until melted. Sprinkle with brown sugar. Spoon pineapple over brown sugar; spread evenly.

    Prepare cake mix as directed on package. Pour over pineapple. Bake 35 to 40 minutes or until cake pulls away from sides of pan and springs back when touched lightly in center.Cool 10 minutes. Invert onto heatproof serving platter; remove pan. Cool cake completely. Serve with sweetened whipped cream if desired.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Faith Perrin of Idaho Falls, Idaho. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!