Spiced Pineapple Upside Down Cake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Absolutely delicious! Ingredients:
1 1/3 cups butter or 1 1/3 cups margarine, softened and divided |
1 cup packed brown sugar |
1 (20 ounce) can pineapple slices, drained |
10 -12 maraschino cherries |
1/2 cup chopped pecans |
1 1/2 cups granulated 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:
1. Preheat oven to 350°F.
2. In a small saucepan, melt 2/3 cup butter; stir in brown sugar.
3. Spread in the bottom of an ungreased heavy 12-inch skillet or a 13x9x2-inch pan.
4. Arrange pineapple slices in a single layer over the sugar mixture; place a maraschino cherry in the center of each.
5. Sprinkle with pecans and set aside.
6. In a large mixing bowl, cream sugar and remaining butter.
7. Beat in eggs and vanilla.
8. Combine the dry ingredients; add alternately with the buttermilk, mixing well after each addition.
9. Carefully pour over the pineapple.
10. Bake at 350°F 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.
11. IMMEDIATELY invert onto serving platter.
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