Pineapple Upside-Down Cake
1 1/3 cups Butter, softened
1 cup Brown Sugar
1 can (800 mL) Pineapple Slices
25 Maraschino Cherries
1/2 cup Chopped Pecans
1 1/2 cups Sugar
2 Eggs
1 tsp Vanilla Extract
2 cups Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Buttermilk
In a saucepan, melt 2/3 cups of butter. Stir in brown sugar. Spread in the bottom of a 9 x 13 in. pan.
Arrange Pineapple in a single layer over sugar mixture. Place cherries in the center of and around pineapple slices.
Sprinkle with pecans. Set aside.
In a large mixing bowl, cream the sugar and remaining butter until light and fluffy. Beat in eggs and vanilla.
Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add dry ingredients to the creamed mixture alternately with buttermilk, beating well after each addition.
Carefully pour over the pineapple.
Bake at 350°F for 55 minutes until a toothpick inserted near the center comes out clean.
Immedately invert onto a serving platter. Serve warm.