Spicy Pineapple-Pecan Upside-Down Cake
Recipe Ingredients:
| 2/3 | cup | margarine, melted |
| 1 | cup | packed brown sugar |
| 1 | can | (20oz) pineapple slices; well-drained |
| 1/2 | cup | chopped pecans |
| 2/3 | cup | margarine |
| 1 1/2 | cup | sugar |
| 2 | eggs | |
| 1 | tsp | vanilla |
| 2 | cup | flour |
| 2 | tsp | baking powder |
| 1/2 | tsp | baking soda |
| 1/2 | tsp | salt |
| 1/2 | tsp | cinnamon |
| 1/2 | tsp | nutmeg |
| 1 | cup | buttermilk |
Recipe Instructions:
| 1. | Coat bottom of 13x9-inch baking pan with margarine; sprinkle with brown sugar. Arrange pineapple slices in pan; sprinkle with nuts. |
| 2. | Beat margarine and sugar until light and fluffy. Blend in eggs and vanilla. Add combined dry ingredients alternately with buttermilk, mixing well after each addition. |
| 3. | Carefully pour batter over pineapple. Bake at 350F for 55 to 60 minutes or until wooden toothpick inserted in center comes out clean. Immediately invert onto serving platter. Serve warm. |
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