Pineapple Upside-Down Carrot Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 0.7 cup firmly brown sugar packed
• 0.3 cup butter 
• 1.5 cups carrots grated
• 2 large eggs 
• 1 cup flour all-purpose
• 1 cup granulated sugar 
• 1 teaspoon ground cinnamon 
• 7  maraschino cherries (without stems)
• 0.5 cup pecans finely chopped
• 20 oz pineapple in juice drained canned
• 0.5 teaspoon salt 
• 0.5 cup vegetable oil 

Equipment

• frying pan
• oven
• knife
• wire rack
• hand mixer
• cake form

Directions

1. Preheat oven to 35
2. 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.
3. Remove from heat.
4. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use.
5. Place 1 cherry in center of each pineapple slice.
6. Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended.
7. 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.
8. 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.