Pineapple Upside Down Cake Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2766
FAT
706%
CHOL
67%
SOD
89%

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Ingredients for 6 servings

1 cup buttermilk

2 eggs

14 pecan halves

1/4 teaspoon salt

1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)

3/4 cup (1 1/2 sticks) unsalted butter

1 1/2 teaspoons vanilla extract

3/4 cup light brown sugar

1 tablespoon dark rum

4 fresh cherries, halved and pits removed

1 cup cake flour (not self-rising)

1 teaspoon baking powder

1 cup granulated sugar

1 cup all-purpose flour

1 teaspoon baking soda

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