• Prep Time: 20 mins
  • Cooking Time: 1 hour 15 mins
  • Serves: 12

Pineapple Upside-Down Carrot Cake

  • Recipe Submitted by on

 Ingredients List

  • 1 cup brown sugar
  • ½ cup butter
  • 15.25 ounce can sliced pineapple
  • 15 marachino cherries, or as many as you want to smush in
  • ⅓ cup walnuts, whole or chopped (can substitute pecans)
  • 2 cups all purpose flour
  • 2 teaspoon baking soda
  • 2 teapoons ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs
  • 1 and /34 cup granulated sugar
  • ⅔ cup vegetable oil
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups carrots, grated or chopped very fine


Preheat oven to 375 degrees fahrenheit. Wrap aluminu foil around the bottom of a 10 inch spring form pan. Place pan on a cookie sheet or sheet tray that has a lip.
Melt butter in 10 inch springform pan while oven is preheating.
Sprinkle brown sugar over butter.
Drain pineapple and cherries.
Arrange pineapple slices, cherries and walnuts over brown sugar as shown, or in any design you like.
Stir together flour, baking soda, ground cinnamon and salt.
In the bowl of the stand mixer, beat eggs, sugar, vegetable oil, buttermilk and vanilla extract until smooth.
Add flour mixture, beating at low speed until blended.
Fold in carrots.
Pour batter over pineapple mixture in pan.
Bake at 375 degrees for 75 minutes. Test center of cake with wooden pick for doneness the last 5 to 10 minutes. Adjust cook time if center isn't done.
Cool on wire rack 30 minutes to an hour before inverting on serving tray.

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