Recipe: Upside-Down Raisin Carrot Cake (using pineapple slices, baked in a skillet)

UPSIDE-DOWN RAISIN CARROT CAKE

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

Drain pineapple, reserve 1/2 cup syrup.

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

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

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

Servings: 8
Source: Dole