Spiced Pineapple Upside-Down Cake

Informs Jennifer Sergesketter of Newburgh, Indiana, "I often bake this beautiful cake in my large iron skillet and turn it out on a pizza pan." Rate Print Grocery List Recipe Box Email

Spiced Pineapple Upside-Down Cake
Spiced Pineapple Upside-Down Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/3

    cups butter, softened, divided

  • 1

    cup packed brown sugar

  • 1

    can (20 ounces) pineapple slices, drained

  • 10 to 12

    maraschino cherries

  • 1/2

    cup chopped pecans

  • 1-1/2

    cups sugar

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking powder

  • 1/2

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground nutmeg

  • 1

    cup buttermilk

Directions

In a 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. 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 large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg; add alternately to batter with buttermilk, beating 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 toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Serve warm. Yield: 12 servings.

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