1 c. raisins
1 can (20 oz.) pineapple chunks (drained & reserved 1/2 syrup)
1/2 c. shortening, divided
1/2 c. brown sugar, packed
3/4 c. granulated sugar
2 eggs
1 tsp. vanilla
1 c. shredded carrots
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ginger

Vary with mandarin oranges or canned sliced peaches

Drain pineapple well and reserve 1/2 cup syrup. Melt 1/4 cup shortening in oven proof 10 inch skillet or upside down pan. Blend in brown sugar, arrange pineapple over sugar. Add 1/2 cup raisins. Beat remaining 1/4 cup shortening with sugar until light and fluffy. Beat in eggs, vanilla and carrots.

Combine dry ingredients. Beat 1/3 dry ingredients into creamed mixture. Beat in 1/4 cup reserved syrup. Repeat and end with dry ingredients. Fold in remaining 1/4 cup raisins. Pour batter over pineapple. Bake at 350 degrees for 40-45 minutes. Cool 5 minutes before inverting on serving plate.