Pineapple Upside-Down Cake | Paula Deen

Ingredients

• 3 cups plus more for pan cake flour
• 1 cup softened, plus 1/2 cup, melted Butter
• 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 oz) cans drained well (reserve 2 tablespoons juice for frosting) pineapple slices in juice
• 1 (10 oz) jar drained well maraschino cherries
• 1/2 cup softened, for frosting unsalted butter
• 3 1/2 cups confectioner's sugar
• chopped for garnish, optional pecans