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Upside-down pineapple-raisin-carrot cake

Yield: 8 Servings

Ingredients:

• 1 c Raisins Seedless
• 1 cn Pineapple Sliced -- 20 oz
• 1/2 c Brown Sugar -- packed
• 1/2 c Margarine
• 3/4 c Sugar
• 3 Eggs
• 1 ts Vanilla Extract
• 1 c Carrots Shredded
• 1 1/2 c Flour All-Purpose
• 1/2 ts Salt
• 1/2 ts Baking Powder
• 1/2 ts Baking Soda
• 1/2 ts Cinnamon Ground
• 1/4 ts Ginger Ground Drain pineapple; reserve 1/2 cup juice. Melt 1/4 cup margarine in a
• 10-inch ovenproof skillet. blend in brown sugar. Arrange pineapple

Instructions:

over sugar mixture and top with 1/2 cup raisins. Beat remaining 1/4 cup margarine with granulated sugar until light and fluffy. Beat in eggs vanilla and carrots. Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/2 cup reserved syrup until blended. Repeat ending with dry ingredients. Fold in the remaining 1/2 cup raisins. Pour batter over pineapple. Bake in preheated 350 degree oven 40-45 minutes. Let stand 5 minutes before inverting onto serving plate. A third place winner at the Del Mar Ca county fair. Jo Anne Merrill Recipe By : Jo Anne Merrill

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