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Pineapple Upside-Down Carrot Cake

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Southern Living
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1/4 cup butter

2/3 cup firmly packed brown sugar

1 (20-oz.) can pineapple slices in juice, drained

7 maraschino cherries (without stems)

1 cup granulated sugar

1/2 cup vegetable oil

2 large eggs

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups grated carrots

1/2 cup finely chopped pecans

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