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1
Preheat the oven to 350 degrees F. Spray 2 (9-inch) round cake pans with nonstick cooking spray and coat with flour.
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2
In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy.
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3
Gradually add the sugar, beating until fluffy.
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4
Add the eggs, 1 at a time, beating well after each addition.
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5
Stir in the vanilla and set aside.
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6
In a small bowl, add the 3 cups of flour, baking powder, and salt.
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7
Stir to combine.
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8
Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.
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9
Divide the brown sugar evenly into each pan.
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10
Pour the melted butter equally over the brown sugar.
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11
Arrange the pineapple slices and cherries over the brown sugar.
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12
Reserve remaining pineapple slices and cherries for another use.
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13
Pour equal amounts of batter over the fruit and bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes.
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14
Let the cakes cool in the pans for 10 minutes.
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15
Invert the cakes onto wire racks to cool completely.
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16
To assemble the cake, carefully arrange 1 cake layer, pineapple side up, on a cake plate.
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17
Carefully stack the remaining cake layer, pineapple side up, over the first layer.
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18
Frost the sides of the cake with Pineapple Buttercream Frosting.
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19
Press chopped pecans into sides of cake, if desired.
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20
Beat all the ingredients in a large bowl until well combined.
