Upside-Down Pineapple Carrot Cake
With rings of pineapple, and sweet cherries this cake gives you a lot to smile about.
SERVINGS
10 servings
Ingredients
- 1can (398 ml/ 14 oz.) pineapple rings
- 4maraschino cheeries, drained and halved
- 175 ml or 3/4 cupwhole wheat flour
- 5 ml or 1 tspbaking powder
- 2 ml or 1/2 tspbaking soda
- 2 ml or 1/2 tspground cinnamon
- 75 ml or 1/3 cupsoft (tub) margarine
- 125 ml or 1/2 cupgranulated sugar
- 50 ml or 1/4 cupfirmly packed brown sugar
- 2eggs
- 375 ml or 1 1/2 cupfinely grated carrots
- 250 ml or 1 cupAll-Bran Original* cereal
- 175 ml or 3/4 cupraisins
Directions
1. Grease and line bottom of 23 cm (9") round cake pan with waxed or parchment paper. 2. Drain pineapple thoroughly on paper towels. Arrange rings on bottom of pan. Place a cherry half upside down in centre of each ring; set aside. 3. Combine flour, baking powder, soda and cinnamon; set aside. 4. In mixer bowl, cream margarine with sugars until light. Beat in eggs one at a time. Mix in grated carrots and cereal. Stir in flour mixture, then raisins. Spread batter evenly over pineapple. 5. Bake at 180°C (350°F) 30-35 minutes or until wooden pick inserted in centre comes out clean. Let stand in pan on cooling rack for 10 minutes; loosen edges and turn out onto serving plate. Serve warm or cold. Cover and refrigerate leftovers. In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.
