Ingredients

The following ingredients have 12 Servings
  • 1 cup brown sugar
  • ½ cup butter
  • 15.25 ounce can sliced pineapple
  • 15 large marachino cherries (or as many as you want to smush in)
  • ⅓ cup walnuts (whole or chopped (can substitute pecans))
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teapoons ground cinnamon
  • ½ teaspoon salt
  • 3 large eggs
  • 1 and ¾ cup granulated sugar
  • ⅔ cup vegetable oil
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 cups carrots (grated or chopped very fine)

Instruction

  • Preheat oven to 375 degrees fahrenheit. Wrap aluminu foil around the bottom of a 10 inch spring form pan. Place pan on a cookie sheet or sheet tray that has a lip.
  • Melt butter in 10 inch springform pan while oven is preheating.
  • Sprinkle brown sugar over butter.
  • Drain pineapple and cherries.
  • Arrange pineapple slices, cherries and walnuts over brown sugar as shown, or in any design you like.
  • Stir together flour, baking soda, ground cinnamon and salt.
  • In the bowl of the stand mixer, beat eggs, sugar, vegetable oil, buttermilk and vanilla extract until smooth.
  • Add flour mixture, beating at low speed until blended.
  • Fold in carrots.
  • Pour batter over pineapple mixture in pan.
  • Bake at 375 degrees for 75 minutes. Test center of cake with wooden pick for doneness the last 5 to 10 minutes. Adjust cook time if center isn't done.
  • Cool on wire rack 30 minutes to an hour before inverting on serving tray.