Pineapple Upside-Down Cake ~ Taste of Home

1 1/3 c. butter, softened and divided
1 c. packed brown sugar
20 oz. can pineapple slices, drained
12 maraschino cherries
1/2 c. chopped pecans
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
2 tsp. baking powder
1/2 tsp. each baking soda, salt, cinnamon and nutmeg
1 c. low fat buttermilk

In a small saucepan, melt 2/3 c. of butter; stir in brown sugar. Spread in the bottom of an ungreased heavy 12" skillet or 9x13" baking dish. Arrange pineapple in a single layer over sugar mixture; place a cherry in center of each slice. 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 350F for 40 minutes for skillet (50-60 for baking dish) until cake tests clean.

Immediately invert onto a serving platter.

YIELD: 12 slices
1 slice = 12 WW points