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Pineapple Upside-Down Carrot Cake

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“Southern Living”
1hr 30mins

Ingredients Nutrition


  1. 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.
  2. Remove from heat.
  3. Sprinkle with brown sugar.
  4. 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.
  8. Stir in carrots and pecans. Spoon batter over pineapple slices.
  9. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
  10. Cool in skillet on a wire rack 10 minutes.
  11. Carefully run a knife around edge of cake to loosen.
  12. Invert cake onto a serving plate, spooning any topping in skillet over cake.

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