Pineapple Upside Down Cake

• 5 tablespoons butter
• 4 cups brown sugar
• 7 pineapple slices -8 canned, reserve syrup
• pecan halves for decorating
• maraschino cherries for decorating
• 10 tablespoons butter
• 2 cups granulated sugar
• 2 large eggs
• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 cups buttermilk
• 1 syrup /4_cup, from pineapple can
• 1 teaspoon vanilla extract

1. Line a 10-inch cast-iron skillet with aluminum foil, completely covering the bottom and sides and extending extra foil over edges of the pan. Preheat oven to 350u0b0F.
2. Make the topping: Place butter in skillet, place skillet in oven, and melt butter. As soon as butter is melted, remove and stir in brown sugar, carefully mixing well with a rubber spatula so as not to tear foil. Arrange pineapple slices overbutter/sugar spread. Place cherries in center of pineapple and pecans between the slices.
3. Make the batter: In the bowl of an electric mixer, cream butter, adding sugar gradually, and then add eggs and beat well. Stir flour, baking powder, and salt together in a small bowl. Combine buttermilk, syrup, and vanilla in a small measuring cup. Add flour mixture alternately with buttermilk/syrup mixture, beating well after each addition. Spread batter evenly across mixture in skillet.
4. Bake for approximately 45-50 minutes, or until toothpick inserted in center of cake comes out clean. Place a large cake plate over pan, and invert to remove. Peel off aluminum foil, pressing back any pineapple that may be stuck to the foil.

butter, brown sugar, pineapple, pecan halves, maraschino cherries, butter, sugar, eggs, flour, baking powder, salt, buttermilk, syrup, vanilla

Taken from www.yummly.com/recipe/Pineapple-Upside-Down-Cake-1670933 (may not work)