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Spiced Pineapple Upside Down Cake



Preheat oven to 350F.
In a small saucepan, melt 2/3 cup butter; stir in brown sugar.
Spread in the bottom of an ungreased heavy 12-inch skillet or a 13x9x2-inch pan.
Arrange pineapple slices in a single layer over the sugar mixture; place a maraschino cherry in the center of each.
Sprinkle with pecans and set aside.
In a large mixing bowl, cream sugar and remaining butter.
Beat in eggs and vanilla.
Combine the dry ingredients; add alternately with the buttermilk, mixing well after each addition.
Carefully pour over the pineapple.
Bake at 350F for 40 minutes for a skillet, and 50-60 minutes for a baking pan, or until a wooden toothpick inserted near the center comes out clean.
IMMEDIATELY invert onto serving platter.