Pineapple Upside-Down Carrot Cake
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1/4 cup margarine or butter
1/2 cup packed brown sugar
1 can (20 ounces) crushed pineapple, drained
1 package (18 ounces) carrot cake mix
Heat oven to 350 degrees. Heat margarine in a 13x9-inch rectangular pan in oven until melted. Sprinkle with brown sugar. Spoon pineapple over brown sugar; spread evenly. Prepare cake mix as directed on package. Pour over pineapple. Bake for 35 to 40 minutes or until cake pulls away from sides of pan and springs back when touched lightly in center. Cool for 10 minutes. Invert onto heat proof serving platter; remove pan. Cool cake completely. Garnish with maraschino cherries or pineapple rings and serve with sweetened whipped cream or cool whip if desired.
Lou Della Bernauer