Spiced pineapple upside down cake

Spiced Pineapple Upside Down Cake
1 1/3 cups butter or margarine, softened, divided
1 cup packed brown sugar
1 can (20 ounces) sliced pineapple, 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
In a small saucepan, melt 2/3 cup of butter; stir in brown sugar. Spread onto the bottom of an ungreased heavy 12 inch skillet or a 13 by 9 by 2 inch baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in center of each slice. Sprinkle with pecans and set aside. In a mixing bowl, cream together sugar and remaining butter. Beat in eggs and vanilla. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, mixing well after each addition. Carefully pour over the pineapple. Bake at 350 degrees for 40 minutes for skillet (50 to 60 minutes for baking pan), or until a toothpick inserted near the center comes out clean. Immediately invert onto a serving platter. Cool before serving.
Makes 12 servings.

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Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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