Pineapple Upsidedown Carrot Cake

• 1 c. Raisins
• 1 - 1 1/2 c. Flour
• 1 Can (20 oz.) Pineapple Slices
• 1/2 c. No Cholesterol Margarine
• 1/2 tsp. Baking powder
• 1/2 c. Brown Sugar (Packed)
• 3/4 c. Walnut Meats
• 1/2 tsp. Ground Cinnamon
• 1/2 c. Granulated Sugar
• 1/2 c. Equivalent - Egg Beaters
• 1 tsp. Vanilla Extract
• 2 c. Carrots (Shredded)
• Maraschino Cherries

1. 1. Drain pineapple (retain two slices pineapple & juice), melt 1/2 c. margarine in 10-inch ovenproof skillet; Blend in brown sugar.
2. Arrange pineapple and cherries over sugar mixture. 2. Beat remaining 1/4 c. margarine with granulated sugar until light and fluffy.
3. Beat in egg substitute, vanilla and carrots. 3. Chop remaining pineapple slices and add juice to make 1/3 c. and combine with dry ingredients. 4. Fold in raisins and walnuts.
4. Pour batter over pineapple.
5. Bake in oven for 350u0b0 for 40-45 minutes.
6. Let stand 5 minutes before inverting on serving plate.

raisins, flour, pineapple, no, baking powder, brown sugar, meats, ground cinnamon, sugar, equivalent egg beaters, vanilla, carrots, maraschino cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=802361 (may not work)