2- 20 oz cans of pineapple slices, drained, reserving 2 tbsp for frosting
1- 10 oz jar of maraschino cherries, drained
PINEAPPLE BUTTERCREAM FROSTING-
1/2 cup of butter, softened
2 tbsp of reserved pineapple juice
3 1/2 cups of confectioners sugar
Preheat oven to 350. Spray 2 9-inch round cake pans and coat with flour. In a large bowl beat 1 cup of butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, 1 at a time, beating well. Stir in vanilla, set aside. In a small bowl, add 3 cups of flour, baking powder, salt and stir to combine. Add flour mixture into egg mixture alternately with buttermilk beginning and ending with flour mixture. Divide brown sugar evenly in each pan. Pour melted butter equally over sugar. Arrange pineapple slices and cherries over brown sugar. Pour equal amounts of batter over fruit and bake for 40-45 minutes.
Carefully arrange 1 cake layer, pineapple side up on a cake plate. Repeat with next cake layer. Frost sides of cake with Pineapple Buttercream Frosting.
Beat all the ingredients in a large bowl until well combined.
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You can add this PINEAPPLE UPSIDE DOWN CAKE recipe to your own private DesktopCookbook.