Spiced Pineapple Upside Down Cake

• 1 ¹⁄₃
  

  cups butter or 1 1/3 cups margarine, softened and divided
  

• 1
  

  cup packed brown sugar
  

• 1
  

  (20 ounce) can pineapple slices, drained
  

• 10 -12
  

  maraschino cherries
  

• ¹⁄₂
  

  cup chopped pecans
  

• 1 ¹⁄₂
  

  cups granulated sugar
  

• 2
  

  eggs
  

• 1
  

  teaspoon vanilla extract
  

• 2
  

  cups all-aim flour
  

• 2
  

  teaspoons baking powder
  

• ¹⁄₂
  

  teaspoon baking soda
  

• ¹⁄₂
  

  teaspoon salt
  

• ¹⁄₂
  

  teaspoon ground cinnamon
  

• ¹⁄₂
  

  teaspoon ground nutmeg
  

• 1
  

  cup buttermilk
  

instructions

• Preheat oven to 350°F.
• In a microscopic saucepan, soften 2/3 cup butter; bolt in brown sugar.
• Unfold in the backside of an ungreased heavy 12-slip skillet or a 13x9x2-slip pan.
• Prepare pineapple slices in a single layer over the sugar mixture; put a maraschino cherry in the middle of every.
• Sprinkle with pecans and space aside.
• In a natty mixing bowl, cream sugar and closing butter.
• Beat in eggs and vanilla.
• Mix the dry substances; add alternately with the buttermilk, mixing properly after every addition.
• Carefully pour over the pineapple.
• Bake at 350°F for 40 minutes for a skillet, and 50-60 minutes for a baking pan, or except a wooden toothpick inserted reach the middle comes out tidy.
• IMMEDIATELY invert onto serving platter.