Cherry Pecan Upside-Down Cake

• 1/4 cup butter, melted
• 3/4 cup packed brown sugar
• 2 cans (15 ounces each) pitted dark sweet cherries, drained
• 1/2 cup chopped pecans
• 1/2 cup butter, softened
• 1 cup plus 2 tablespoons sugar
• 3 large eggs
• 1/2 teaspoon vanilla extract
• 1-1/2 cups cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/2 cup heavy whipping cream
• 1/2 cup Mascarpone cheese
• 2 tablespoons confectioners' sugar
• 1/8 teaspoon almond extract
• 1/8 teaspoon vanilla extract

1. Pour butter into an ungreased 9-in. round baking pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar; top with pecans.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
3. Spoon over pecan layer. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.
4. For topping, in a large bowl, beat cream and cheese until it begins to thicken. Gradually add confectioners' sugar and extracts; beat until stiff peaks form. Serve with cake.

butter, brown sugar, sweet cherries, pecans, butter, sugar, eggs, vanilla, cake flour, baking powder, salt, buttermilk, heavy whipping cream, mascarpone cheese, sugar, almond, vanilla

Taken from www.tasteofhome.com/recipes/cherry-pecan-upside-down-cake/ (may not work)