PINEAPPLE UPSIDE DOWN CAKE #3

By carvalhohm

Ingredients

• Nonstick cooking spray
• 3 cups cake flour, plus more for pan
• 1 cup butter, softened, plus 1/2 cup, melted
• 2 1/4 cups sugar
• 5 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups whole buttermilk
• 1 1/2 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

Details

Adapted from community.qvc.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.

In large bowl, beat 1 cup butter at medium speed with electric mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and set aside.

In small bowl, add 3 cups flour, baking powder, and salt. Stir to combine. Add flour mixture into egg mixture alternately with buttermilk, beginning and ending with flour mixture.

Divide brown sugar evenly into each pan. Pour melted butter equally over brown sugar. Arrange pineapple slices and cherries over brown sugar. Reserve remaining pineapple slices and cherries for another use.

Pour equal amounts of batter over fruit and bake until wooden pick inserted in center comes out clean, about 40-45 minutes. Let cakes cool in pans for 10 minutes. Invert cakes onto wire racks to cool completely.

Optional Pineapple Buttercream Frosting for sides of cake:

1/2 cup butter, softened
2 tablespoons reserved pineapple juice
3 1/2 cups confectioners' sugar

Beat all ingredients in large bowl until well combined.