Daily Recipe

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Spiced Pineapple Upside Down Cake

1-1/3 cups butter, softened, divided

1 cup packed brown sugar

1 can (20ounces) pineapple slices, drained

10 to 12 maraschino cherries

1/2 cup chopped pecans

1-1/2 cups sugar

2 eggs

1 tsp. Watkins Vanilla Extract

2 cups all-purpose flour

2 tsp. Watkins Baking Powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. Watkins Cinnamon

1/2 tsp. Watkins Nutmeg

1 cup buttermilk



Melt 2/3 cup of butter; stir in brown sugar. Spread in the bottom of a prepared 13 x 9 inch cake pan. Arrange pineapple in a single layer over sugar mixture; place a cherry in the center of each slide. Sprinkle with pecans and set aside. In a mixing bowl, cream sugar and remaining butter. Beat in eggs and vanilla. Combine the dry ingredients; add alternately to batter with buttermilk, mixing well after each addition. Carefully pour over the pineapple. Bake at 350 degrees for 50 to 60 minutes or until a wooden pick inserted near the center comes out clean. Immediate invert onto a serving platter.