Pineapple Upsidedown Carrot Cake - cooking recipe

Ingredients

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

Preparation

1. Drain pineapple (retain two slices pineapple & juice), melt 1/2 c. margarine in 10-inch ovenproof skillet; Blend in brown sugar.
Arrange pineapple and cherries over sugar mixture. 2. Beat remaining 1/4 c. margarine with granulated sugar until light and fluffy.
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.
Pour batter over pineapple.
Bake in oven for 350\u00b0 for 40-45 minutes.
Let stand 5 minutes before inverting on serving plate.