~ Pineapple Pecan Upside Down Cake ~
drained pineapple rings - you will need at least 7 rings - reserve 1/4 cup juice
1/4 - 1/2
7 - 8
maraschino cherries - drained
butter, softened - unsalted
each - buttermilk and pineapple juice
1In a 9 - 10 inch cast iron skillet, melt 1/4 cup butter over medium heat. Stir in the brown sugar until it's all wet with butter.
Place a pineapple ring in the center, then remaining rings evenly around center one. Place a cherry in the center of each ring. Fill in any bare spots with pecans.
2Preheat oven ton350 degree F.
In a medium bowl, beat 1/2 cup butter with the sugar until fluffy. Add eggs one at a time, beating well after each. Beat in the vanilla.
3Sift together, flour, salt baking powder and cinnamon.
4In a glass measuring cup, add the milk and pineapple juice.
Start beating in the flour mixture alternating with the milk/ pineapple mixture, until all is incorporated.
Carefully, spread batter evenly over pineapples. Place in preheated oven and bake for 45 minutes or until puck comes out clean.
5Cool for 10 minutes, then with a thin, sharp knife, run around the inside edge of cake. Invert onto a plate and remove skillet.
Originally Posted: Sun, Oct 16, 2016