Found in the March 08 BHG magazine
1/3 cup packed brown sugar
2 Tbsp butter
1 Tbsp water
6-8 1/4 inch slices of fresh pineapple
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup milk
3 carrots, finely shredded
Preheat oven to 350 degrees. Lightly coat a 9x9x2 inch baking pan with non stick cooking spray.
In small saucepan, combine brown sugar, 2 Tbsp butter, and water. Cook and stir over medium heat until mixture comes to a boil and is smooth. Pour in prepared cake pan, making sure to evenly coat the bottom. Arrange pineapple slices on top.
In medium bowl, combine flour, baking powder, salt, and nutmet. Set aside.
In large mixing bowl, beat 1/2 cup butter for 30 seconds. Gradually add sugar, beat until combined. Beat 2 more minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk. Beat on low after each until combined. Stir in carrots. Spread batter over pineapple.
Bake 45 minutes or until golden and wooden pick comes out clean. Cool in pan for five minutes. Invert on platter. Cool 30 minutes.
