This was fun to make. It was my first time making any kind of upside-down cake and it came out perfect!!

Prep: 15 min. Bake: 45 min

1/2 cup unsalted butter, soft
1 cup plus 2 Tbsp sugar
3 large eggs
1 1/2 tsp. vanilla extract
1 1/2 cup cake flour
1 tsp. baking powder
1/4 tsp salt
1/2 cup plus 2 Tbsp buttermilk
1 cup chopped pecans
1 can (20 ounce) pineapple slices, drained and save juice
1/4 cup cherries
1/4 cup unsalted butter, melted
2/4 cup firmly packed light brown sugar

1. Preheat oven to 350 degrees. Spray a 9-inch cake pan with nonstick cooking spray.
2. In a large bowl, beat butter at medium speed with mixer until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
2. In a medium bowl combine cake flour, baking powder and salt. Add flour mixture with
buttermilk to butter mixture, beginning and ending with flour mixture. Fold in pecans.
3. In a small microwavable bowl combine the pineapple juice and cherries, Cover with plastic wrap and heat for 1 minutes. This is the good stuff, you will want to keep this stuff for pouring over the cake when serving.
4. Pour melted butter into bottom of prepared pan. Sprinkle evenly with brown sugar. Arrange pineapple slices in a single layer over the brown sugar. Place cherries in the wholes of the pineapples. Pour batter over pineapple slices.
5. Bake for 40 to 50 minutes. Test with a wooden tooth pick. Let cool for about 10 minutes. Take a plate and put it over the cake and flip and pray it comes out!! Enjoy!!

Here is what mine looked like!!