Pineapple Upside Down Cake

Preheat oven to 350°F (177°C).

Prepare topping first: Pour 1/4 cup melted butter into an ungreased 9×2 inch pie dish or round cake pan. Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper 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 handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the pineapple juice and milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix.

Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.

Bake for 43-48 minutes, tenting foil on top of the cake halfway through bake time to prevent the top from over-browning before the center has a chance to fully cook. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean—a couple moist crumbs are OK.

Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the slightly cooled cake onto a cake stand or serving plate.

Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer. Thaw at room temperature.