Pineapple Upside Down Pecan Praline Carrot Cake Recipes

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PINEAPPLE UPSIDE-DOWN CARROT CAKE



Pineapple Upside-Down Carrot Cake image

Make and share this Pineapple Upside-Down Carrot Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1/4 cup butter
2/3 cup firmly packed brown sugar
1 (20 ounce) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans

Steps:

  • Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat.
  • Remove from heat.
  • Sprinkle with brown sugar.
  • Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use.
  • Place 1 cherry in center of each pineapple slice.
  • Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended.
  • Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended.
  • Stir in carrots and pecans. Spoon batter over pineapple slices.
  • Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in skillet on a wire rack 10 minutes.
  • Carefully run a knife around edge of cake to loosen.
  • Invert cake onto a serving plate, spooning any topping in skillet over cake.

Nutrition Facts : Calories 520.3, Fat 25.8, SaturatedFat 6.3, Cholesterol 61.8, Sodium 400.3, Carbohydrate 71.6, Fiber 2.6, Sugar 56.2, Protein 4.4

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

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.

CARROT CAKE WITH CRUSHED PINEAPPLE AND PECANS



Carrot Cake with Crushed Pineapple and Pecans image

This recipe for carrot cake with crushed pineapple and pecans was given to my mother in 1976. This takes quite a bit of prep, but is well worth the time and effort. Ice with your favorite cream cheese frosting.

Provided by Laurie Byrnes

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 12

2 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups white sugar
1 ½ cups canola oil
3 large eggs
2 teaspoons vanilla extract
2 cups finely grated carrots, or more to taste
1 (8 ounce) can crushed pineapple, drained
1 cup sweetened flaked coconut
1 cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round or square cake pans.
  • Sift flour, cinnamon, baking soda, and salt together in a bowl.
  • Beat sugar, oil, eggs, and vanilla extract together in another bowl until well blended. Add the dry ingredients gradually until well mixed. Fold in carrots, pineapple, coconut, and pecans. Divide batter evenly among the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 590.7 calories, Carbohydrate 59.5 g, Cholesterol 46.5 mg, Fat 38.4 g, Fiber 3.2 g, Protein 5.1 g, SaturatedFat 4.7 g, Sodium 349.9 mg, Sugar 40 g

PINEAPPLE PECAN CAKE



Pineapple Pecan Cake image

This cake comes out extremely moist and yummy and is a snap to whip up. It is especially good when topped with cream cheese frosting.

Provided by ZIPITY

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
2 eggs, beaten
1 (15 ounce) can crushed pineapple, with juice
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 301.6 calories, Carbohydrate 56.1 g, Cholesterol 31 mg, Fat 7.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 117.3 mg, Sugar 38.9 g

TOWERING PRALINE CARROT CAKE



Towering Praline Carrot Cake image

If you want the sides of the cakes frosted, double the cream cheese frosting recipe. From BH&G.

Provided by gailanng

Categories     Dessert

Time 1h39m

Yield 16 serving(s)

Number Of Ingredients 23

3 cups sliced carrots
2 3/4 cups granulated sugar
3 cups all-purpose flour
2 teaspoons ground cinnamon, divided
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/3 cups vegetable oil
6 eggs
1 (8 ounce) can crushed pineapple, drained
1 tablespoon vanilla extract
1 cup chopped pecans
1/2 cup flaked coconut
3 tablespoons butter
3 tablespoons brown sugar
2 tablespoons whipping cream
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar, sifted (5-3/4 to 6-1/4 cups)
1/2 cup butter (1 sticks)
8 ounces cream cheese, room temperature
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Grease and lightly flour three 9 x 1 1/2-inch round baking pans; set aside.
  • In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender; drain.
  • Cool carrots slightly. Coarsely mash with a potato masher.
  • In a very large bowl stir together flour, sugar, cinnamon, baking powder, baking soda and salt.
  • Make a well in center of flour mixture. Add vegetable oil, eggs, pineapple and vanilla extract. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans and coconut.
  • Spread batter evenly in prepared pan.
  • Bake in a preheated 350 degree F. oven 35 - 40 minutes or until a wooden pick inserted in centers comes out clean.
  • Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on racks. While layers are cooling, prepare cream cheese frosting.
  • Cream Cheese Frosting:.
  • Cream butter and sugar until fluffy. Add cream cheese and vanilla extract; beat until fluffy. Stir in chopped pecans.
  • Use pecan halves for garnish if desired.
  • Praline Sauce:.
  • In small saucepan melt butter over medium heat. Stir in brown sugar and whipping cream. Bring to full boil, stirring constantly. Reduce heat.
  • Boil gently 3 minutes, stirring occasionally. Stir in vanilla extract. Cool.
  • To Assemble: Place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer.
  • Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the praline sauce into the unfrosted ring. Sauce will not fill ring.
  • Add second cake, top side up. Repeat frosting and filling steps using another 1 cup of the frosting and remaining praline sauce.
  • Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans.
  • Cover. Store in refrigerator.
  • Let refrigerated cake stand, covered, at room temperature for 30 minutes.
  • Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.

Nutrition Facts : Calories 780.7, Fat 44.3, SaturatedFat 12.7, Cholesterol 108.9, Sodium 387.8, Carbohydrate 92.3, Fiber 3.2, Sugar 70, Protein 7.4

CLASSIC PINEAPPLE UPSIDE-DOWN CAKE



Classic Pineapple Upside-Down Cake image

This pineapple upside-down cake is a classic recipe that never goes out of style! It's delicious with the traditional pineapple, but try it with peaches or a combination of cranberries and orange. -Bernardine Melton, Paola, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 12

1/3 cup butter, melted
2/3 cup packed brown sugar
1 can (20 ounces) sliced pineapple
1/2 cup chopped pecans
3 large eggs, separated, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
9 maraschino cherries
Whipped topping, optional

Steps:

  • Preheat oven to 375°. In an ungreased 9-in. square baking pan, combine butter and brown sugar. Drain pineapple, reserving 1/3 cup juice. Arrange 9 pineapple slices in a single layer over sugar (refrigerate any remaining slices for another use). Sprinkle pecans over pineapple; set aside. , In a large bowl, beat egg yolks until thick and lemon-colored. Gradually add sugar, beating well. Blend in vanilla and reserved pineapple juice. Combine flour, baking powder and salt; add to batter, beating well. , In a small bowl with clean beaters, beat egg whites on high speed until stiff peaks form; fold into batter. Spoon into pan., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Let stand 10 minutes before inverting onto serving plate. Place a cherry in the center of each pineapple slice. If desired, serve with whipped topping.

Nutrition Facts : Calories 361 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 193mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

PINEAPPLE UPSIDE-DOWN CARROT CAKE



Pineapple Upside-down Carrot Cake image

I found this on a Betty Crocker Cake box years ago!It is so good!!

Provided by Gail Womack

Categories     Cakes

Time 35m

Number Of Ingredients 4

1/4 c margarine or butter
1/2 c packed brown sugar
1 can(s) (20 oz.)crushed pineapple,drained
1 pkg betty crocker supermoist carrot cake mix

Steps:

  • 1. Heat oven to 350.Heat margarine in rectangular pan,13x9x2 inches,in oven until melted.Sprinkle with brown sugar.Spoon pineapple over brown sugar;spread evenly.
  • 2. Prepare cake mix as directed on box.Pour over pineapple
  • 3. Bake 35 to 40 minutes or until cake pulls away from sides of pan and springs back when touched lightly in the center.Cool 10 minutes.
  • 4. Invert onto heatproof serving platter;remove pan.Cool cake completely.Serve with sweetened whipped cream if desired.

EASY PINEAPPLE UPSIDE-DOWN CAKE



Easy Pineapple Upside-Down Cake image

Wow your friends and family with this classic pineapple upside-down cake. With tasting notes that boast fruity, gooey, caramelly goodness, it's no wonder why this has been a must-make favorite for generations. In our Easy Pineapple Upside-Down Cake recipe, save yourself some time with a fool-proof shortcut. With a box of Betty Crocker™ Super Moist™ Yellow Cake Mix, you can have this impressive dessert prepped for the oven in just 15 minutes. With step-by-step directions, Betty's with you every step of the way in this incredible upside-down pineapple cake. Now just bake, flip and enjoy!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 6

1/4 cup butter
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Vegetable oil and eggs called for on cake mix box

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
  • Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  • Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1/12 of Cake, Sodium 310 mg, Sugar 41 g, TransFat 0 g

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