oven to 350.

Spray 2 9 inch round cake pans with nonstick cooking spray with flour

in large bowl, beat 1 cup 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

beat in vanilla

in small bowl, combine flour, baking powder, and salt

sift twice

add flour mixture alternately with buttermilk, beginning and ending with flour mixture

pour one fourth up melted butter into each prepared pan

sprinkle brown sugar evenly over butter in each pan

arrange pineapple slices and cherries over brown sugar

pour batter evenly over fruit and bake for 40 to 45 minutes, or until wooden pick comes out clean

reserve remaining slices and cherries for another use

let cakes cool in pans for 10 minutes

invert cakes onto wire racks to cool completely

to assemble cake, carefully place one cake layer , pineapple side up on a cake plate

carefully stack remaining cake layer pineapple side up over first layer

frost sides of cake with icing. can place chopped pecans into sides cake

Pineapple buttercream icing. see ingredients above

in medium bowl beat butter and 2 tablespoons reserved pineapple juice at medium speed with electric mixer until creamy

gradually beat in confectioners sugar until smooth