A Classic Comeback
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
This story is from the April/May 2018 edition of Taste of Home.
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This story is from the April/May 2018 edition of Taste of Home.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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