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Name: Pineapple Upside-down Carrot Cake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup Butter; 2/3 cup Brown sugar; 1 20 oz. can Pineapple slices, drained; 1 cup Sugar; 1/2 cup Oil; 1 cup Flour, half whole-wheat; 1 teaspoon Baking powder; 1 teaspoon Cinnamon; 3/4 teaspoon Baking soda; 1/2 teaspoon Salt; 1 1/2 cups Carrots, grated; 1/2 cup Pecans, chopped

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INGREDIENTS

1/4 cup Butter
2/3 cup Brown sugar
1 20 oz. can Pineapple slices, drained
1 cup Sugar
1/2 cup Oil
1 cup Flour, half whole-wheat
1 teaspoon Baking powder
1 teaspoon Cinnamon
3/4 teaspoon Baking soda
1/2 teaspoon Salt
1 1/2 cups Carrots, grated
1/2 cup Pecans, chopped

Servings

INSTRUCTIONS

Melt butter in lightly greased 10 inch cast-iron skillet. Add brown sugar. Place pineapple slices over br. sugar (reserving extra pineapple slices for other use). Place a cherry in each slice. Beat sugar, oil, and eggs with mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed until blended. Stir in carrots and pecans. Pour over pineapple slices. Bake at 350? for 45 to 50 min. or until toothpick comes out clean. Cool 10 min. Run knife around edge of cake to loosen. Invert cake unto serving plate spooning any topping in skillet over cake.

NOTES

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 8 Servings

Calories: 586
Calories from Fat: 222 (38%)

Amt Per Serving		% DV

	Total Fat 24.7g	33 %
	Saturated Fat 5g	25 %
	Monounsaturated Fat 14.4g
	Polyunsanturated Fat 4.1g
Cholesterol 15.3mg		5 %
Sodium 209.7mg		7 %
Potassium 63.5mg		2 %
Total Carbohydrate 95.1g		28 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 94g
Protein 0.8g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 586

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