Title: Upside-Down Carrot Cake
Categories: Cake Dessert
Yield: 8 Servings

1	cn	8oz. Pineapple slices in
		Their own juice, drained
4		Red Maraschino Cherries or
		Red Candied Cherries, halved
1 1/2	c	All-purpose flour
3/4	c	Sugar
1	ts	Baking powder
3/4	ts	Baking soda
3/4	ts	Cinnamon
1/2	ts	Salt
1/4	ts	Nutmeg
1/4	c	Oil
1		Egg
1	c	Shredded carrots
2	tb	Corn syrup, warmed

Heat oven to 350 F. Grease and flour 8 or 9-inch round cake pan. Cut pineapple slices in half; arrange in greased and floured pan. Place cherries decoratively around pineapple. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg; mix well. Add enough water to reserved pineapple liquid to equal 1/2 cup. Add pineapple liquid, oil and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in carrots. Pour batter over fruit in pan. Bake for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 15 minutes; invert onto serving plate. Brush with warm corn syrup. Serve warm or cool.

Nutritional Info: 1/8th of Recipe; Cal.-270, Protein 3 gr., Carbo.-48 gr., Fat-8 gr., Chol.-27 mg., Sodium-330 mg.

Dietary Exchanges: 2 Starch, 1 Fruit, 1 1/2 Fat

: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter, 1994

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