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Pineapple Upside-Down Cake - Paula Deen

  • 8 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


Nonstick cooking spray
3 cups cake flour, plus more for pan
1 cup butter, softened, plus ½ cup, melted
2¼ cups sugar
5 large eggs
1 teaspoon vanilla extract
2 teaspoons baking powder
¼ teaspoon salt
1¼ cups whole buttermilk
1½ cups firmly packed brown sugar
2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
1 (10-ounce) jar maraschino cherries, drained well
Pineapple Buttercream Frosting, recipe follows
Chopped pecans, for garnish, optional
½ cup butter, softened
2 tablespoons reserved pineapple juice
3½ cups confectioners' sugar

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