Spiced Pineapple Upside-Down Cake Recipe

I prefer to bake this delicious cake in my 12-inch cast iron skillet. Then flip it out onto a large serving platter.
Prep time: |
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Cook time: | Servings: 12 |
Ingredients
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Directions
Pineapple Layer:
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.
Cake Layer:
4.
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.
5.
Carefully pour cake patter over the pineapple; spreading gently with large spoon/spatula to cover pineapple layer.
6.
Bake at 350° for 25 - 40 minutes or until a toothpick inserted near the center comes out clean.
7.
Immediately invert onto a serving platter. Serve warm.
Cook's Tip:
8.
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.