Spiced Pineapple Upside-Down Cake

By ksgroves

This recipe came from the April-May 2018 issue of Taste of Home Magazine

Ingredients

• 1 1/2 1 1/2 1/2 cups butter, softened, divided
• 1 1 1 cup packed brown sugar
• 1 1 1 can (20 oz.)pineapple slices,drained
• 10 to 12 10 to 12 12 Maraschino cherries
• 1/2 1/2 1/2 cup chopped pecans
• 1 1/2 1 1/2 1/2 cups sugar
• 2 2 2 large eggs
• 1 1 1 tsp. vanilla extract
• 2 2 2 cups all-purpose flour
• 2 2 2 tsp baking powder
• 1/2 1/2 1/2 tsp baking soda
• 1/2 1/2 1/2 tsp salt
• 1/2 1/2 1/2 tsp. ground cinnamon
• 1/2 1/2 1/2 tsp. ground nutmeg
• 1 1 1 cup buttermilk

Preparation

Step 1

In a saucepan, melt 2/3 cup butter, stir in brown sugar. Spread in the bottom of an ungreased 12-inch ovenproof skillet or a 9 x 13-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, salt, cinnamon and nutmeg. Add alternately to batter with buttermilk, beating well over each addition.

Carefully pour over the pineapple. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.