On the stovetop, melt the butter in the baking dish over medium heat. Remove from the heat then spread the melted butter around to cover the bottom of the pan. Use your finger to spread a little of the melted butter along the sides of the pan as well.

Spread the dark brown sugar across the bottom of the pan, using your hands to press it in.

Drain the pineapple slices from the can well then spread them out on a plate lined with paper towels. Press the pineapple slices gently to expel any excess juice. The pineapple juice won't be incorporated in the cake but you don't have to throw it out! Add it to homemade juices or make a simple syrup.

Arrange the pineapple slices evenly on top of the packed brown sugar in your desired pattern.

Halve the maraschino cherries and place one half each in the center of the pineapple slices and to fill in any other gaps as desired. Set the pan aside until the cake batter is ready.

Preheat oven to 400 °F.

Shred the carrots finely and spread across a parchment-lined baking sheet. Roast in the preheated oven for 15 minutes on the middle rack until the carrots are wilted. Some visible browning around the edges is ok. Open the oven halfway through and use a spoon to redistribute the carrots, bringing any un-roasted carrots to the top.

Reduce the oven temperature to 325°F for the cake.

Combine the all-purpose flour, the roasted carrots, crushed pecans (if using), salt and baking soda to a bowl and stir to evenly combine. Set aside.

Add the eggs, melted butter, oil, dark brown sugar, vanilla extract, cinnamon, allspice, cardamom & nutmeg to a bowl and beat on medium speed until completely smooth.

Add the carrot/flour mixture set aside earlier and the yogurt to the egg mixture and beat again on low speed just until there are no more dry spots.

Pour the batter into the baking dish prepared earlier and bake at 325°F for 35-45 minutes or until the cake springs back easily when lightly pressed.

Allow the cake to cool in the pan until you are able to handle the pan bare-handed. The cake should still be just slightly warm when flipped; it will release much more easily.

Invert a serving plate or other cake plate on top of the baking dish and flip the baking dish to release the cake. The cake should release easily. Allow the inverted pineapple upside-down carrot cake to completely cool before slicing.

This cake is okay to be stored at room temperature for 2 days but past that, the cake should be stored in an airtight container in the refrigerator to avoid the fruit spoiling.