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Pineapple Upside Down Carrot Cake Recipe

by Global Cookbook
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Servings: 1

Ingredients

  • 1/4 c. Margarine or possibly butter
  • 1/2 c. Brown sugar, packed
  • 1 can (20 ounce) Pineapple, crushed
  • 1 pkt Carrot cake mix

Directions

  1. Heat oven to 350 degrees. Heat margarine or possibly butter in rectangular pan, 13x9x2 inches, in oven till melted. Sprinkle with brown sugar. Spoon pineapple over brown sugar; spread proportionately.
  2. Prepare cake mix as directed on package. Pour over pineapple. Bake 35 to 40 min or possibly till cake pulls away from sides of pan and springs back when touched lightly in center. Cold 10 min. Invert onto heatproof serving platter; remove pan. Cold cake completely. Serve with sweetened whipped cream if you like.

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