PINEAPPLE UPSIDE DOWN OUTRAGEOUS CARROT CAKE

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!