Spiced Pineapple Upside-Down Cake

Categories: Cakes

Ingredients

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

Directions

1. Melt 3/4 cup butter in a saucepan, and add brown sugar, stirring until sugar dissolves.
2. Spread sugar mixture onto bottom of a 13 × 9-inch pan. Arrange pineapple slices in a single layer in pan. placing a maraschino cherry in center of each slice. Sprinkle with chopped pecans, and set aside.
3. Beat remaining 1/4 cup butter and 2 cups granulated sugar at medium-high speed with an electric mixer until smooth; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla.
4. Combine flour, baking powder, baking soda, salt cinnamon and nutmeg; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter over pineapple.
5. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Invert immediately onto a serving platter.

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