Friday, April 5, 2024

Sharing a Delicious Cake Recipe and our Upcoming Road Trip North

You don't have to choose between Carrot Cake and Pineapple Upside Down Cake.  You can combine them into one scrumptious dessert that will have your family fighting for the last piece.

Pineapple Upside Down Carrot Cake
This cake was the centerpiece for my Easter Dessert Buffet this year.  We have been finishing up leftovers all this week and are ready for something other than ham and sausage.

Dessert Collage

Tonight we are going to the Bonacorsi's house for dinner.  Cathy is making Rouladen as we will be discussing our upcoming Europe Trip.  Sharon had already volunteered to bring German Chocolate Cake for dessert so I am bringing Beer Pretzel Nuggets and a 12-pack of Warsteiner to enjoy before dinner.

This weekend is pretty quiet.  If the weather is nice, we hope to complete some outdoor cleanup.  We will be lighting the smoker and making some ribs for Sunday Supper.  

photo of coastline in Ludington, Mi

Photo Credit: Catnap 72

Monday morning we are heading north for a few days.   We will stop and have lunch with Sister Maryann and then head over to the Lake Michigan coastline and leisurely make our way north to Ludington where we will stop for the night.

Old Mission Peninsula

Photo Credit: Pure Michigan

On Tuesday we will continue up the coast to Old Mission Peninsula where we will be staying a Chateau Grand Traverse Winery for 2 nights.  Old Mission Peninsula is filled with wineries and restaurants.  It is also home to Old Mission Point Park containing gorgeous hiking trails and a lighthouse.

Chateau Grand Traverse

Photo of grounds courtesy of Chateau Grand Traverse

Tuesday night we will have dinner at The Boathouse, one of my favorite restaurants in Northern Michigan.  On Wednesday we will be getting together with Jen and Randy for dinner.  It's been nearly a year since I have seen Jen and at least a couple of years since we have seen Randy.  I'm looking very forward to it. 

Boathouse Restaurant

Photo courtesy of Boathouse Restaurant

We will be heading home on Thursday in time to celebrate the day we were blessed with our daughter, Marissa.  This year marks 6 years since we first met our girl and 5 years since she legally became our daughter, on April 12, 2019.  We will be celebrating with a gathering of family and friends on Sunday.


No weekly menu this week as we are not going to be home but there are posts scheduled for the events occurring this week and I will be popping in with news about our road trip. 

Pineapple Upside Down Carrot Cake pin

I will leave you with this simple recipe for this marvelous cake that I adapted from Cuisine at Home.  Think of me as you enjoy it.

Desserts, Cake, Pineapple, Carrot
Yield: 12 servings
Author: Wendy Klik
Pineapple Upside Down Carrot Cake

Pineapple Upside Down Carrot Cake

You don't have to choose between Carrot Cake and Pineapple Upside Down Cake. You can combine them into one scrumptious dessert that will have your family fighting for the last piece.
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M


  • 6 T. butter
  • 1 1/4 c. packed brown sugar, divided
  • 4 rings fresh pineapple, cored
  • 6 maraschino cherries
  • 2 c. flour
  • 2 t. cinnaspice blend
  • 1 t. baking soda
  • 1 t. baking powder
  • large pinch of salt
  • 1 1/2 c. sugar
  • 4 eggs
  • 1 c. canola oil
  • 4 large carrots, scraped and shredded


  1. Melt the butter in a 10" cast iron skillet over medium-high heat. Add in 3/4 c. of the brown sugar. Cook and stir until completely melted. Remove from heat and arrange the pineapple slices and cherries in the pan. Set aside.
  2. Whisk together the flour, cinnaspice blend, baking soda, baking powder, and salt. Set aside.
  3. In large bowl of a stand mixer, beat together the sugar, remaining 1/2 c. of brown sugar, and the eggs until well combined. Turn the mixer to low and slowly add the oil until combined. Stir in the flour mixture and then fold in the carrots.
  4. Pour the batter over the fruit in the skillet and place onto a baking sheet. (My cake overflowed so this is important). Bake in a preheated 350* oven for about an hour, until a skewer inserted into the center of the cake removes cleanly.
  5. Allow to cool in the pan for 10-15 minutes then invert onto a cake plate to cool completely.


Adapted from Cuisine at Home

Nutrition Facts



Fat (grams)

26.2 g

Sat. Fat (grams)

5.52 g

Carbs (grams)

70.43 g

Fiber (grams)

1.61 g

Net carbs

68.8 g

Sugar (grams)

52.13 g

Protein (grams)

4.54 g

Sodium (milligrams)

239.22 mg

Cholesterol (grams)

69.83 mg

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