1.
In a 12 inch cast iron skillet, melt 2/3 cup of butter; stir in brown sugar.
2.
Cook on medium heat until sugar is melted and bubbly.
3.
Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.
1.
In a large bowl, cream sugar and remaining butter until light and 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.
2.
Carefully pour cake patter over the pineapple; spreading gently with large spoon/spatula to cover pineapple layer.
3.
Bake at 350° for 25 - 40 minutes or until a toothpick inserted near the center comes out clean.
4.
Immediately invert onto a serving platter. Serve warm.
1.
You can easily use boxed yellow cake mix in place of homemade. Just follow mixing instructions on box, adding the cinnamon and nutmeg to the batter.
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