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Spiced Pineapple Upside-Down Cake

Informs Jennifer Sergesketter of Newburgh, Indiana, "I often bake this beautiful cake in my large iron skillet and turn it out on a pizza pan."

12 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

1-1/3 cups butter, softened, divided
1 cup packed brown sugar
1 can (20 ounces) pineapple slices, drained
10 to 12 maraschino cherries
1/2 cup chopped pecans
1-1/2 cups 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

In a saucepan, melt 2/3 cup of butter; stir in brown sugar. Spread in
the bottom of an ungreased heavy 12-in skillet or a 13-in. x 9-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

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Spiced Pineapple Upside-Down Cake (continued)

Directions (continued)

fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla. Combine the flour, baking powder, baking soda,
salt, cinnamon and nutmeg; add alternately to batter with
buttermilk, beating well after each addition.
Carefully pour over the pineapple. Bake at 350° for 40 minutes
for skillet (50-60 minutes for baking pan) or until a toothpick
inserted near the center comes out clean. Immediately invert onto a
serving platter. Serve warm. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 509 calories, 25 g fat (13 g saturated fat), 91 mg cholesterol, 467 mg sodium, 69 g carbohydrate, 2 g fiber, 5 g protein.