Spiced Pineapple Upside-down Cake

I often bake this beautiful cake in my large cast-iron skillet and turn it out onto a pizza pan. —Jennifer Sergesketter, Newburgh, IN

Prep: 15 min. • Bake: 40 min. • Makes: 12 servings

11/3 cups butter, softened, divided 1 cup packed brown sugar

1 can (20 oz.) pineapple slices, drained

10 to 12 maraschino cherries

1/2 cup chopped pecans

11/2 cups sugar

2 large eggs

1 tsp. vanilla extract 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1 cup buttermilk

1. In a saucepan, melt ²/₃ cup butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12-in. ovenproof skillet or a 13x9-in. baking pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slice. Sprinkle with pecans and set aside.

2. 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.

3. Carefully pour over the pineapple. Bake at 350° until a toothpick inserted in the center comes out clean, about 40 minutes for skillet, 50-60 minutes for baking pan. Immediately invert onto a serving platter. Serve warm.

Per serving: 509 cal., 25g fat (13g sat. fat), 91mg chol., 467mg sod., 69g carb. (52g sugars, 2g fiber), 5g pro.