~ PINEAPPLE PECAN UPSIDE DOWN CAKE ~

~ Pineapple Pecan Upside Down Cake ~ image

Provided by Cassie *

Categories Cakes

Time 55m

Number Of Ingredients 14

3/4 c packed brown sugar
1/4 c butter
1 can(s) drained pineapple rings - you will need at least 7 rings - reserve 1/4 cup juice
1/4 - 1/2 c chopped pecans
7 - 8 maraschino cherries - drained
1 3/4 c flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 c butter, softened - unsalted
3/4 c sugar
2 large eggs
1 1/2 tsp vanilla extract
1/4 c each - buttermilk and pineapple juice

Steps:

1. In 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.
2. Preheat 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.
3. Sift together, flour, salt baking powder and cinnamon.
4. In 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.
5. Cool for 10 minutes, then with a thin, sharp knife, run around the inside edge of cake. Invert onto a plate and remove skillet.
6. Cool, slice and enjoy!!