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

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Ingredients

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.