20 ounce can sliced pineapple 3 Tablespoons unsalted butter 3/4 cup gf brown sugar, packed 7 pecan halves 2 large eggs 2 Tablespoons buttermilk 1/2 teaspoon vanilla 1 cup gf flour 3/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 Tablespoons unsalted butter, softened 6 Tablespoons buttermilk
Preheat oven to 350 degrees F.
Drain pineapple slices and place on a paper towel.
Place 3 tablespoons butter in a 9" cast iron or oven-proof skillet and place skillet in oven just until butter is melted, tilting pan so butter covers bottom of skillet evenly.
Sprinkle brown sugar over butter. Place one pineapple slice in center of pan and remaining slices around it. Place a pecan half in center of each pineapple slice.
In a large bowl, whisk together eggs, 2 tablespoons buttermilk and vanilla.
With an electric mixer, mix together flour, sugar, baking powder, soda, and salt. Add 6 tablespoons softened butter and 6 tablespoons buttermilk. Beat on low speed until flour is moistened, then on high speed for 1-1/2 minutes. Add one-third of the egg mixture at a time, beating between additions.
Pour batter into pan and spread evenly. Bake for 40 minutes or until an inserted toothpick comes out clean.
Remove from oven and slide a knife around sides of pan. Let cook for 3 minutes and invert a plate on top of the pan and flip pan over. Lift off pan.
We prepared this Pineapple Upside Down Cake the original way, in a skillet. Use a cast iron, Calphalon or other heavy skillet. You can also use a 9" round cake pan.