Upside-Down Pineapple-Raisin-Carrot Cake

This cake is what happens when a pineapple upside-down cake and a carrot cake have a baby. Sliced pineapple rings sit on a layer of melted margarine and brown sugar in an ovenproof skillet, then get topped with a spiced carrot batter loaded with raisins, cinnamon, and ginger.

The reserved pineapple juice goes right into the batter, replacing some of the liquid you’d normally use. That extra pineapple flavor weaves through the whole cake instead of just sitting on top.

Raisins show up twice: half go into the brown sugar layer with the pineapple, and the other half get folded into the batter. So every slice has raisins that caramelized on the bottom and raisins that stayed plump inside the crumb.

That five-minute rest after baking is not optional. It lets the caramel layer set just enough so when you flip the skillet onto a plate, the pineapple rings stay put instead of sliding off into a sticky mess.

Pro Tips

• Use a well-seasoned 10-inch cast iron skillet or any heavy ovenproof pan. Thin pans won’t distribute heat evenly for the caramel layer
• Shred the carrots on the fine side of the grater so they melt into the batter rather than staying crunchy
• Don’t overbeat the batter after adding the dry ingredients. Mix just until combined or the cake will be tough
• If any pineapple sticks to the pan after flipping, just lift it off with a spatula and press it back into place

Variations

• Replace margarine with butter for a richer, more caramel-forward flavor
• Add ½ cup chopped walnuts or pecans to the batter for crunch
• Use crushed pineapple instead of rings for a more rustic, shaggy top