Preparation

• Preheat oven to 350°F (177°C).
• Prepare topping first: Pour ¼ cup melted butter into an ungreased 9×2 inch pie dish or round cake pan.
• Sprinkle brown sugar evenly over butter.
• 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.
• Beat the butter on high speed until smooth and creamy, then add the sugar and beat until creamed together.
• On high speed, beat in the egg whites, then beat in the sour cream and vanilla extract.
• Pour the dry ingredients into the wet ingredients and mix, then add pineapple juice and milk.
• Pour and spread cake batter evenly over topping.
• Bake for 43-48 minutes. The cake is done when a toothpick comes out mostly clean.
• Cool on a wire rack for 20 minutes, then invert onto a cake stand or serving plate.
• Slice and serve warm, or let cool completely at room temperature before slicing.