Spiced Pineapple Upside Down Cake

This is from a Taste of Home cookbook. Absolutely delicious!

• Ready In: 1 hr 15 mins
• Serves: 12

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.