Recipe: Pineapple Upside-Down Raisin Carrot Cake (Dole recipe)

UPSIDE-DOWN RAISIN CARROT CAKE

1 (20 oz) can pineapple slices
1/2 cup margarine, divided use
1/2 cup brown sugar, packed
1 cup raisins, divided use
3/4 cup white granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup shredded carrots
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger

Drain pineapple, reserve 1/2 cup syrup. Set aside.

Melt 1/4 cup margarine in 10-inch oven proof skillet. Blend in brown sugar. Arrange pineapple slices over sugar mixture and top with 1/2 cup raisins.

Beat remaining 1/4 cup margarine with granulated sugar until light and fluffy. Beat in eggs, vanilla, and carrots. Set aside.

Combine dry ingredients. Beat 1/3 of the dry ingredients into creamed mixture. Beat in 1/2 reserved pineapple syrup until blended. Repeat, ending with dry ingredients. Fold in remaining 1/2 cup raisins. Pour batter over pineapple in skillet.

Bake in 350 degree F oven 40 to 45 minutes. Stand 5 minutes before inverting on serving plate.

Makes 1 (10-inch) cake, 8 servings
Source: Dole