Spiced Pineapple Upside Down Cake
|Butter/Margarine||1 1⁄3 Cup (21.33 tbs), softened|
|Packed brown sugar||1 Cup (16 tbs)|
|Canned pineapple slices||20 Ounce, drained (1 Can)|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
In a small saucepan, melt 2/3 cup of butter; stir in brown sugar.
Spread in the bottom of an ungreased heavy 12-in.skillet or a 13-in.x 9-in.x 2-in.baking pan.
Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice.
Sprinkle with pecans and set aside.
In a mixing bowl, cream sugar and remaining butter.
Beat in eggs and vanilla.
Combine the dry ingredients; add alternately to batter with buttermilk, mixing well after each addition.
Carefully pour over the pineapple.
Bake at 350° for 40 minutes for skillet (50-60 minutes for baking pan) or until a wooden pick inserted near the center comes out clean.
Immediately invert onto a serving platter.