Pineapple Upsidedown Carrot Cake
A moist carrot cake topped with caramelized pineapple and cherries, featuring warm cinnamon and crunchy walnuts, perfect for dessert or special occasions.
Ingredients
- 1 cup raisins
- 1 to 1 1/2 cups flour ⓘ
- 1 can (20 oz.) pineapple slices ⓘ
- 1/2 cup no cholesterol margarine
- 1/2 teaspoon baking powder ⓘ
- 1/2 cup packed brown sugar ⓘ
- 3/4 cup walnut meats ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/2 cup granulated sugar ⓘ
- 1/2 cup egg substitute ⓘ
- 1 teaspoon vanilla extract ⓘ
- 2 cups shredded carrots ⓘ
- Maraschino cherries ⓘ
Instructions
- Drain pineapple slices, reserving two slices and 1/3 cup of juice. Melt 1/2 cup margarine in a 10-inch ovenproof skillet and blend in brown sugar.
- Arrange pineapple slices and maraschino cherries over the sugar mixture in the skillet.
- Beat remaining 1/4 cup margarine with granulated sugar until light and fluffy.
- Beat in egg substitute, vanilla extract, and shredded carrots.
- Chop remaining pineapple slices and add juice to make 1/3 cup, then combine with the dry ingredients.
- Fold in raisins and walnuts into the batter.
- Pour the batter over the pineapple and cherries in the skillet.
- Bake at 350°F for 40-45 minutes.
- Let stand for 5 minutes before inverting onto a serving plate.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. You can substitute the raisins with dried cranberries or cherries for a different flavor. If you want to enhance the spice, add a pinch of nutmeg or ginger. For a vegan option, use a flaxseed meal as an egg substitute. This cake is similar to the Moist Supper Cake in its moistness and flavor profile.
Serving Suggestions
Serve this delightful cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving alongside other Holiday Specials for a delightful dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or enjoy it at room temperature. Avoid freezing, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Upsidedown Carrot Cake contains roughly 429 calories, with 7g protein, 117g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (139% of the Daily Value), calcium (62% of the Daily Value), and vitamin A (58% of the Daily Value), and a good source of protein. It also contributes 39g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just ensure to slice and core it properly. You may need to adjust the sugar slightly since fresh pineapple can be less sweet than canned. Also, use the juice from the fresh pineapple for the recipe.
How can I make this cake gluten-free?
To make this cake gluten-free, replace regular flour with a gluten-free baking blend. Ensure that all other ingredients are gluten-free, especially the baking powder. The texture may vary slightly, but it should still be delicious.
What can I substitute for egg substitute?
You can replace the egg substitute with 1/4 cup of applesauce or mashed banana for a similar binding effect. Alternatively, you can use a mixture of 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, allowing it to sit for a few minutes to thicken.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).