Upside-Down Pineapple-Raisin-Carrot Cake

Directions

Drain pineapple; reserve ½ cup juice.

Melt ¼ cup margarine in a 10-inch ovenproof skillet.

Blend in brown sugar.

Arrange pineapple over sugar mixture and top with ½ cup raisins.

Beat remaining ¼ cup margarine with granulated sugar until light and fluffy.

Beat in eggs, vanilla and carrots.

Combine dry ingredients.

Beat ⅓ dry ingredients into creamed mixture.

Beat in ½ cup reserved syrup until blended.

Repeat, ending with dry ingredients.

Fold in the remaining ½ cup raisins.

Pour batter over pineapple.

Bake in preheated 350℉ (180℃) oven 40 to 45 minutes.

Let stand 5 minutes before inverting onto serving plate.