Spiced Pineapple Upside Down Cake

By RogRot

Ingredients

• 1 1/3 cups butter, softened, divided
• 1 cup packed brown sugar
• 1 can (20oz.) pineapple slices, drained
• 10 to 12 maraschino cherries
• 1/2 cup chopped pecans
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp. Watkins Vanilla Extract
• 2 cups all-purpose flour
• 2 tsp. Watkins Baking Powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. Watkins Cinnamon
• 1/2 tsp. Watkins Nutmeg
• 1 cup buttermilk

Preparation

Step 1

Melt ⅔ cup of butter; stir in brown sugar. Spread in the bottom of a prepared 13 x 9 inch cake 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 350º for 50 to 60 minutes or until a wooden pick inserted near the center comes out clean. Immediate invert onto a serving platter.