• Preheat oven to 350℉ / 180℃

Prepare Cake Pan

• Lightly butter the sides of a 9" round cake pan.
• Melt butter over stovetop or in a microwave.
  4 Tablespoons Butter
• Add brown sugar to the melted butter. Stir until well combined.
  ¼ Cup Light Brown Sugar
• Pour the sugar/butter mixture into the prepared cake pan.
• Place pineapple slices and cherries on top of the sugar/butter mixture. Place pan in refrigerator until butter is set (approximately 10 minutes)
  6 whole Pineapple Slices, 12 whole Dried Cherries

Carrot Cake

• Combine flour, sugar, cinnamon, baking powder, baking soda and salt in a bowl. Set aside for later.
  1 ¼ Cups All Purpose Flour, 1 Cup Granulated Sugar, 1 teaspoon Cinnamon, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Salt
• In another bowl, place shredded carrots and applesauce. Stir to combine.
  1 ½ Cups Shredded Carrots, ⅓ Cup Unsweetened Applesauce
• Add eggs and oil to the carrot/applesauce mixture and stir well to combine.
  3 Large Eggs, ½ Cup Vegetable or Canola Oil
• Place dry ingredients into mixing bowl and stir to combine.
• Optional: add 1 cup of raisins, nuts or any other desired item.
• Pour the carrot cake batter evenly over the pineapples and cherries already in the pan. Use a spatula or spoon to spread the batter evenly.
• Bake for 30 - 35 minutes at 350℉ (180℃) or until cake is fully risen and a toothpick inserted in the center of the cake comes out clean.
• Let cake cool for 10 minutes, then use an offset spatula to gently run around the edges of the pan to loosen the cake.
• Let cool for another 30 minutes, flip pan upside down over a serving plate to release cake.