Pineapple upside down skillet carrot cake recipe

Pineapple Upside Down Skillet Carrot Cake recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Pineapple Upside Down Skillet Carrot Cake is a delightful twist on the classic dessert. The combination of juicy pineapple and moist carrot cake creates a flavor explosion that will leave you craving for more. Baked in a skillet, this cake has a beautiful caramelized pineapple topping that adds a touch of sweetness to every bite. With its irresistible aroma and stunning presentation, this recipe is perfect for any special occasion or simply as a delicious treat.

Keywords: pineapple upside down cake, skillet cake, carrot cake, dessert, caramelized pineapple.

Pineapple upside down skillet carrot cake recipe details

Pineapple upside down skillet carrot cake recipe, recipe Rating: 4.7
Number of votes:127

Ingredients for pastry Donut

One 20-ounce can Dole Pineapple slices

1/2 cup butter

1/2 cup brown sugar

1/2 cup raisins

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 cup shredded carrots

1-1/2 cups flours

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 cup finely chopped walnuts

Instructions:

Make in 10″ cast iron skillet.

Drain pineapple, reserve 1/2 cups syrup. Melt 1/4 cup butter in 10″ cast iron skillet. Blend in brown sugar. Arrange pineapple over the top with raisins. Cream remaining 1/4 cup butter with granulated sugar until light and fluffy. Beat in eggs, vanilla and carrots. Combine dry ingredients. Stir in walnuts. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 reserved syrup until well blended. Repeat, ending with dry ingredients. Pour over over pineapple. Bake in 350 degree oven 40-50 minutes. Stand 5 minutes, invent on serving plate.

Serves:8