Best Pineapple Upside Down Carrot Cake Recipes

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PINEAPPLE UPSIDE DOWN PINA-COLADA CARROT CAKE



Pineapple Upside Down Pina-Colada Carrot Cake image

This is a spicy island twist to plain-jane Pineapple Upside Down cake (or Carrot Cake--depending on how you look at it!). Adding pudding to the mix adds an extra moistness to the cake while the coconut oil makes it just a tad healthier than using regular oil (while adding a subtle island feel!).

Provided by CookVanVliet

Categories     Dessert

Time 50m

Yield 12 pieces of cake, 12 serving(s)

Number Of Ingredients 10

2 tablespoons coconut oil
1/3 cup brown sugar
pecans
coconut flakes
1 (18 ounce) box carrot cake mix
1 (3 1/2 ounce) box French vanilla instant pudding
1 (20 ounce) can pineapple chunks (drain and save juice)
pecans (finally chopped)
3 eggs
1/3-1/2 cup coconut oil

Steps:

  • Preheat oven to 350.
  • Put 2 blobs of Coconut Oil on the bottom of your baking pan. Put in oven that is preheating for about a minute or less (just to melt it).
  • Remove from oven. Sprinkle on brown sugar until Coconut oil is absorbed.
  • Sprinkle on pecan halves & coconut flakes according to preference.
  • Spread drained pineapple chunks over mixture, reserve a few chunks in the juice to add to cake batter later.
  • Cake Batter:.
  • Combine Carrot Cake mix, french vanilla pudding, and pineapple juice (use it to replace the amount of water recommended on the box. Higher altitudes may call for more juice than you have, make up the difference with water).
  • Add Coconut oil according to amount recommended on box (high altitude climates need less).
  • Put pecans in a bag and use a hard object to smash them into smaller pieces. Add to batter.
  • Mix. Add 3 eggs. Mix some more.
  • When done, pour over the mixture in your baking dish, pop in the oven for about 30-40 minutes, and viola! Done!
  • Buen Provecho! :).

Nutrition Facts : Calories 348.1, Fat 13.8, SaturatedFat 8.2, Cholesterol 46.5, Sodium 377, Carbohydrate 54.7, Fiber 0.4, Sugar 20.2, Protein 4

PINEAPPLE UPSIDE-DOWN PECAN PRALINE CARROT CAKE



Pineapple Upside-Down Pecan Praline Carrot Cake image

This recipe combines two old-fashioned cake favorites, providing a luscious buttery pineapple topping with a moist and decadent carrot cake on bottom. The coffee creamer adds a creamy praline-flavored sweetness to both the cake and the pecans on top, creating an eye-popping and utterly delicious dessert masterpiece. You will want to make this for all of your holiday gatherings!

Provided by Mary Shivers @mshivers60

Categories     Cakes

Number Of Ingredients 27

1 can(s) non-stick cooking spray
CAKE:
1/4 cup(s) melted unsalted butter
1 1/4 cup(s) packed brown sugar, divided use
15 1/4 ounce(s) can crushed pineapple in 100% pineapple juice, divided use
2 cup(s) shredded carrots
1 1/4 cup(s) chopped pecans
1 cup(s) raisins
3/4 cup(s) milk
1 teaspoon(s) white vinegar
3 large eggs
3/4 cup(s) granulated sugar
3/4 cup(s) canola oil
2 teaspoon(s) vanilla
2 cup(s) all-purpose flour
2 teaspoon(s) soda
1/2 teaspoon(s) salt
1/4 cup(s) pralines & creme powdered coffee creamer
1 teaspoon(s) ground cinnamon
PECANS:
1 large egg white
1/2 teaspoon(s) vanilla
2/3 cup(s) packed brown sugar
1 tablespoon(s) pralines & creme powdered coffee creamer
1 1/2 cup(s) small pecan halves
TOPPING:
1 can(s) refrigerated aerosol dairy whipped topping

Steps:

  • Heat oven to 350 degrees.
  • Spray a 12-cup coffee cake or angel food pan with non-stick cooking spray.
  • For cake, pour melted butter evenly in pan then sprinkle with 1/2 cup brown sugar.
  • Drain pineapple well. Put drained juice and 1/2 cup of pineapple in a medium bowl. Stir in carrots, pecans, and raisins. Set aside.
  • Spoon remaining drained pineapple over brown sugar in pan. Set aside.
  • In a small bowl, stir milk and vinegar together. Set aside for 5 minutes.
  • In a large mixing bowl, beat together eggs, granulated sugar, remaining 3/4 cup brown sugar, oil, and vanilla on medium speed for 1-2 minutes until smooth. In a medium bowl, stir together flour, soda, salt, coffee creamer, and cinnamon. With mixer on low, alternately beat dry ingredients and milk mixture into egg mixture until combined.
  • Use a wooden spoon to stir pineapple/carrot mixture into batter. Stirring until well mixed. Spoon evenly over pineapple in pan.
  • Bake on center rack for 45-50 minutes or until center tests done with a toothpick. Cool for 10 minutes before running a knife down side of pan to loosen cake. Carefully invert onto a cake plate.
  • While cake is baking, prepare pecans. In a medium mixing bowl, beat egg white and vanilla on medium speed until frothy. In a small bowl, stir together brown sugar and coffee creamer. With mixer on low speed, beat into egg white mixture until combined. Stir in pecans until completely coated.
  • Line a large baking sheet with wax paper. Spray with non-stick cooking spray. Spread pecans on wax paper, separating as much as possible.
  • Bake at 350 degrees for about 20 minutes or until pecans appear dry and are brown. Remove from oven and cool enough to use hands to remove, carefully pulling wax paper from pecans. Break apart any chunks.
  • Just before serving, sprinkle half of pecans on top of cake. Slice cake and place slices on serving plates. Spray slices with whipped cream then sprinkle with a few more pecans. Serve 12-16.

PINEAPPLE UPSIDE-DOWN CARROT CAKE



Pineapple Upside-Down Carrot Cake image

Make and share this Pineapple Upside-Down Carrot Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20 ounce) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans

Steps:

  • Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat.
  • Remove from heat.
  • Sprinkle with brown sugar.
  • Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use.
  • Place 1 cherry in center of each pineapple slice.
  • Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended.
  • Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended.
  • Stir in carrots and pecans. Spoon batter over pineapple slices.
  • Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in skillet on a wire rack 10 minutes.
  • Carefully run a knife around edge of cake to loosen.
  • Invert cake onto a serving plate, spooning any topping in skillet over cake.

Nutrition Facts : Calories 520.3, Fat 25.8, SaturatedFat 6.3, Cholesterol 61.8, Sodium 400.3, Carbohydrate 71.6, Fiber 2.6, Sugar 56.2, Protein 4.4

PINEAPPLE UPSIDE DOWN OUTRAGEOUS CARROT CAKE



Pineapple Upside Down Outrageous Carrot Cake image

Make and share this Pineapple Upside Down Outrageous Carrot Cake recipe from Food.com.

Provided by Sydney Mike

Categories     Dessert

Time 1h35m

Yield 24 serving(s)

Number Of Ingredients 24

1/4 cup unsalted butter, melted
2/3 cup brown sugar, packed
1 (20 ounce) can sliced pineapple, drained
1 (6 ounce) jar maraschino cherries
2 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, room temperature
3/4 cup vegetable oil
3/4 cup low-fat buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, well drained
4 1/2 cups carrots, grated
1 1/2 cups walnuts, chopped
1 1/2 cups coconut, grated
2 cups golden raisins, chopped
1 cup granulated sugar
1/2 cup low-fat buttermilk
1/2 teaspoon baking soda
1 tablespoon light corn syrup
1/2 cup unsalted butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F, then grease & flour a 13"x9" glass baking dish.
  • FOR THE TOPPING: Spread melted butter evenly into bottom of prepared baking dish.
  • Sprinkle brown sugar evenly over melted butter.
  • Arrange pineapple slices over brown sugar & place a cherry in center of each slice.
  • FOR THE CAKE: In large bowl, whisk or sift together flour, baking soda, cinnamon & salt, then set aside.
  • In medium bowl, beat eggs, then add oil, buttermilk, sugar & vanilla, blending well.
  • Add egg mixture to dry ingredients, mixing thoroughly.
  • Stir in crushed pineapple, carrots, walnuts, coconut & raisins, mixing well.
  • Pour into prepared baking dish & bake at least 65-70 minutes or until toothpick inserted in middle comes out clean.
  • FOR THE GLAZE: About 10 minutes before cake is done, in saucepan mix sugar, buttermilk, baking soda, corn syrup & butter.
  • Bring to boil & boil 5 minutes.
  • Remove from heat & add vanilla.
  • Remove cake from oven & with a skewer or knife poke a number of holes into the hot cake, making sure holes reach bottom of cake.
  • Slowly pour hot glaze over hot cake, carefully spreading it all over cake until it is absorbed.
  • Let cake cool 15-20 minutes on wire rack, then carefully invert it into a 15"x10" baking dish [or onto large platter].
  • Refrigerate when completely cooled. DO NOT REHEAT!

Nutrition Facts : Calories 449.4, Fat 21.8, SaturatedFat 8.3, Cholesterol 42.2, Sodium 224.2, Carbohydrate 62.9, Fiber 3.5, Sugar 46.9, Protein 4.8

PINEAPPLE UPSIDE-DOWN CARROT CAKE



Pineapple Upside-down Carrot Cake image

I found this on a Betty Crocker Cake box years ago!It is so good!!

Provided by Gail Womack

Categories     Cakes

Time 35m

Number Of Ingredients 4

1/4 c margarine or butter
1/2 c packed brown sugar
1 can(s) (20 oz.)crushed pineapple,drained
1 pkg betty crocker supermoist carrot cake mix

Steps:

  • 1. Heat oven to 350.Heat margarine in rectangular pan,13x9x2 inches,in oven until melted.Sprinkle with brown sugar.Spoon pineapple over brown sugar;spread evenly.
  • 2. Prepare cake mix as directed on box.Pour over pineapple
  • 3. Bake 35 to 40 minutes or until cake pulls away from sides of pan and springs back when touched lightly in the center.Cool 10 minutes.
  • 4. Invert onto heatproof serving platter;remove pan.Cool cake completely.Serve with sweetened whipped cream if desired.

PINEAPPLE UPSIDE-DOWN CARROT CAKE RECIPE - (4.3/5)



Pineapple Upside-Down Carrot Cake Recipe - (4.3/5) image

Provided by á-25010

Number Of Ingredients 14

1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20-oz.) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans

Steps:

  • 1. Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice. 2. Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices. 3. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.

PINEAPPLE UPSIDE-DOWN CARROT CAKE



PINEAPPLE UPSIDE-DOWN CARROT CAKE image

Categories     Cake     Dessert     Bake

Yield 12

Number Of Ingredients 14

1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20-oz.) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans

Steps:

  • . Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice. 2. Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices. 3. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.

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