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Pineapple Upside-down Carrot Cake
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Pineapple Upside-down Carrot Cake | |
¼ cup | margarine |
butter, alternative | |
½ cups | packed brown sugar |
1 can (20 0unce) | crushed pineapple, drained |
1 Super Moist Carrot cake mix
Preheat oven to 350 degrees. Heat margarine in a 13X9X2 rectangular pan in oven until melted. Sprinkle with brown sugar. Spoon pineapple over the brown sugar; spread evenly.
Prepare cake mix as directed on package.
Pour over the pineapple.
Bake 35 to 40 minutes or until cake pulls away from sides of pan and springs back when touched lightly in the center.
Cool 10 minutes. Invert onto heatproof serving platter; remove pan.
Cook cake completely. Can be served with sweetened whipped cream if desired.
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