Meal Type: Dessert

Prep Time: 30 min.

Cooking Time: 2 hours

Total Time: 2 hours and 30 min.

Cook Method: Oven

Difficulty: Medium

Cuisine: American

     Serving Size: 50 12.5 25 50 100 200 - Change

Submitted By: Ben S. - See All My Recipes

Date Added: February 11, 2011

1. Melt 1/3 cup butter in 10-inch cast iron skillet.

2. Spread 1/2 cup sugar evenly over butter. Continue cooking over low heat until sugar is dissolved.

3. Arrange cherries and chopped pecans in skillet.

4. Remove from heat and set aside. Cream remaining 2/3 cup butter.

5. Gradually add remaining 1 1/2 cups sugar, beating until light and fluffy.

6. Add eggs, one at a time, beating well after each addition.

7. Combine flour, baking powder and salt. Stir well and add to creamed mixture alter- nately with milk, beginning and ending with flour mixture.

8. Stir in vanilla. Spoon batter evenly over cherries and pecans in skillet.

9. Bake at 350 degrees for 50 minutes or until cake tests done.

10. Cool in skillet 10 minutes, then invert cake onto a plate.

11. Cool cake completely. Top with whipped cream or Cool Whip and garnish with cherries and pecan halves, if desired.

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Dietary Notes:

This Cherry Upside-Down Cake recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

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