Down Cake Recipe

Down Cake Recipe

In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy. Add the eggs, 1 at a time, beating well after each addition. Stir in the vanilla and set aside.

In a small bowl, add the 3 cups of flour, baking powder, and salt. Stir to combine. Add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture.

Divide the brown sugar evenly into each pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and cherries over the brown sugar. Reserve remaining pineapple slices and cherries for another use.

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. Let the cakes cool in the pans for 10 minutes. Invert the cakes onto wire racks to cool completely.

To assemble the cake, carefully arrange 1 cake Check our website layer, pineapple side up, on a cake plate. Carefully stack the remaining cake layer, pineapple side up, over the first layer. Frost the sides of the cake with Pineapple Buttercream Frosting. Press chopped pecans into sides of cake, if desired.

After reading all the reviews I made the two layer using 9 pans and only filled them 2/3 full. I made cupcakes using the remaining batter. However, the layers didn rise as high as I would have liked. Therefore, when I made it the second time around, I used a 9×13 pan and used all of the batter. The cake turned out perfectly and everyone loved it! Perhaps it depends on where you live. I live in a high altitude area and maybe that is the difference. I would recommend using all the batter. This cake is GREAT! Nice and light and very tasty. (I chose not to frost the cake. It is very good all by itself.