Pineapple Upside Down Cake
1 1/3 cups of butter
1 cup brown sugar
1 (20 oz) can pineapple slices
1 1/2 cups sugar
1 tsp. vanilla
2 cups all purpose flour
2 tsp. baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup buttermilk
Preheat oven to 350 degrees. Melt 2/3 cup butter, stir in brown sugar.
Spread in bottom of 12-inch cast iron skillet or a 12x9x2 pan. DO NOT GREASE
Arrange pineapple slices over sugar mixture.
In large bowl, cream sugar and remaining butter; beat in eggs and vanilla
Combine all dry ingredients; add alternately with the buttermilk, mixing well after each addition
Pour carefully over sugar mixture
Bake at 350 degrees for 50-60 minutes or until toothpick tests say its done. Immediately invert onto serving platter.
** I like to use the juice from the pineapple to replace some or all of the water. If you are using a box mix the juice can easily replace the water in the recipe and it makes the taste more tropical.**