Pineapple Upside-Down Carrot Cake

Enhance your classic upside-down pineapple cake by adding this unique twist: carrot cake. Our users liked the simple preparation, and the dessert became a hit in their families.
Preheat the oven to 350 degrees. Melt the butter in a lightly greased 10-inch cast-iron skillet or 9-inch round cake pan (with sides at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer on top of the brown sugar, reserving the remaining pineapple slices for another use. Place 1 cherry in the center of each pineapple slice.Beat the granulated sugar, butter and eggs in an electric mixer on medium speed until smooth. Combine the flour and the following 4 ingredients; gradually add to the sugar mixture, beating on low speed until smooth. Add the carrots and pecans. Spoon the batter onto the pineapple slices.Bake at 350 ° C for 45-50 minutes or until a wooden stick inserted in the center comes out clean. Cool in a skillet on a wire rack for 10 minutes. Carefully run the knife around the edge of the pie to loosen it. Flip the pie onto a serving platter, placing any of the pan fillings on top of it.