Instructions

• Preheat oven to 350°F (177°C).
• Prepare topping first: Pour melted butter into an ungreased 9×2 inch pie dish or round cake pan. Sprinkle brown sugar evenly over butter. Blot excess liquid off the fruit with a towel. Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar. Place pan in the refrigerator for a few minutes as you prepare the cake batter.
• Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a mixer, beat the butter on high speed until smooth. Add sugar and beat until creamed together. Beat in egg whites, sour cream, and vanilla extract. Pour dry ingredients into the wet ingredients. Turn mixer on low speed while slowly pouring in the pineapple juice and milk. Beat just until combined.
• Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
• Bake for 43-48 minutes, tenting foil halfway through bake time to prevent over-browning. The cake is done when a toothpick inserted comes out mostly clean.
• Cool on a wire rack for 20 minutes. Invert the cake onto a cake stand or serving plate. It’s best to cool the cake completely before slicing and serving. Do not refrigerate to speed up the cooling process.
• Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer.