Carrot pineapple upside down cake recipe
INGREDIENTS
•
20 oz can pineapple tidbits or slices, drained
•
12â14 maraschino cherries (optional)
•
¼ cup unsalted butter, melted
•
½ cup brown sugar, firmly packed
•
2 cups granulated sugar
•
1¼ cups vegetable or canola oil
•
4 large eggs, room temperature
•
1 lb package baby carrots, finely grated
•
2 cups all-purpose flour
•
2 tsp baking soda
•
1½ tsp salt
•
2½ tsp ground cinnamon
Comments & Reviews
Just A Pinch Sweepstakes