Pineapple Upside Down Layer Cake with White Chocolate Cinnamon Cream Cheese Frosting
1 cup butter,softened
2 cups plus 4 tablespoons sugar
1 tsp. vanilla
3 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1 cup plus 4 tablespoons buttermilk
2 cups toasted, chopped pecans
2(20 oz. cans ) pineapples slices, drained
14 maraschino cherries
1/2 cup butter , melted
1 1/2 cup packed brown sugar
Preheat oven to 350 degrees. Spray 2 9 inch pan with non stick spray. Pour melted 1/4 melted butter in each pan and sprinkle evenly with 3/4 cup brown sugar in each pan. Arrange drained pineapple in each pan and place cherry in center of each pineapple ring; set aside.
In a bowl of a mixer beat butter until creamy. Add sugar, beat until fluffy. Add eggs, one at a time until well combined. Add vanilla.
In a large bowl , combine flour, baking powder, and salt. Sift twice.
Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in pecans.
Divide batter equally among the prepared pans that have melted butter, brown sugar, pineapple slices and cherries. Smooth tops and bake for about 45 minutes or toothpick comes out clean when put in center of cake. Remove from oven and allow to set 10 minutes. After 10 minutes invert onto cardboard rounds to cool completely.
White Chocolate Cinnamon Cream Cheese Frosting
8 tablespoons butter, room temp.
8 cups powdered sugar
1/2 tsp. vanilla
12 oz. cream cheese , room temp.
1 cup chopped white chocolate, melted
2 tsp. cinnamon
Combine all ingredients and beat until smooth and fluffy.
2 cups chopped , toasted pecans
Assemble cake by placing one layer on cake plate, pineapple on top. Fill with frosting. Place other layer on top with pineapple on top.
Frost sides with remaining frosting and lightly press toasted ,chopped pecans onto the sides.