Pineapple Upside Down Outrageous Carrot Cake
Indulge in the tropical decadence of Pineapple Upside Down Outrageous Carrot Cake, a show-stopping dessert that combines two beloved classics into one irresistible treat. This moist, spiced carrot cake is packed with grated carrots, crushed pineapple, and crunchy nuts, creating a rich and flavorful base. The true magic lies in its topping—a luscious layer of caramelized brown sugar, buttery pineapple rings, and vibrant maraschino cherries that create a stunning presentation once flipped. Perfectly balanced with warm spices like cinnamon, ginger, and nutmeg, this dessert offers a harmonious blend of fruity sweetness and cozy flavors. Whether served as a centerpiece for special occasions or a decadent everyday treat, this cake is guaranteed to impress both in taste and appearance.
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Recipe Information
Ingredients
- 85 grams unsalted butter
- 150 grams brown sugar
- 8 pineapple rings
- 8 maraschino cherries
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 200 grams granulated sugar
- 120 milliliters vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 300 grams carrots, finely grated
- 120 grams crushed pineapple, drained
- 100 grams pecans or walnuts, chopped
Instructions
Preheat your oven to 175°C (350°F). Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper for easy removal.
Melt 85 grams of unsalted butter in a small saucepan over low heat. Once melted, pour it into the bottom of the prepared pan. Sprinkle the brown sugar evenly over the melted butter.
Arrange the pineapple rings over the brown sugar layer. Place a maraschino cherry in the center of each pineapple ring. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt.
In a large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth and well-combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
Fold in the grated carrots, crushed pineapple, and chopped nuts until evenly distributed throughout the batter.
Carefully pour the batter over the arranged pineapple rings, spreading it out evenly with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then place a serving plate over the top and invert the cake onto the plate. Remove the pan and peel off the parchment paper.
Let the cake cool completely before serving. Slice and enjoy the buttery, fruity topping paired with the spiced carrot cake!
Nutrition Facts
Calories |
4840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.9 g | 345% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 2604 mg | 113% | |
| Total Carbohydrate | 583.5 g | 212% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 323.6 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 468 mg | 36% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2910 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
