Substances:
- 5 tablespoons butter
- 3/4 cup brown sugar
- 8 slices canned pineapple slices
- pecan halves, for adorning
- maraschino cherries, for adorning
- 10 tablespoons butter
- 1 1/2 cups granulated sugar
- 2 good eggs
- 2 cups all-cause flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup syrup from pineapple can
- 1 teaspoon vanilla extract
Directions:
- Line a 10-slither solid-iron skillt with aluminum foil, entirely covering the bottom and aspects and lengthening additional foil over edges of pan. Preheat oven to 350F.
- Secure the topping: Location butter in skillet, position skillet in oven and melt butter. As soon as butter is melted, pick away and slip in brown sugar, fastidiously mixing neatly with a rubber spatula in repeat no longer to inch foil.
- Prepare pineapple slices over butter/sugar spread. Location cherries in heart of pineapple and pecans between the slices.
- In the bowl of an electrical mixer, cream butter, together with sugar frequently, and then add eggs and beat neatly. Sprint flour, baking powder and salt together in a miniature bowl.
- Mix buttermilk, syrup and vanilla in a miniature measuring cup. Add flour mixture alternately with buttermilk/syrup mixture, beating neatly after every addition. Unfold batter evently across mixture in skillet.
- Bake for roughly 45-50 minutes or till toothpick inserted in heart of cake comes out orderly. Location an excellent cake plate over pan, and invert to select away. Peel off aluminum foil, pressing support any pineapple that can be stuck to the foil.