INGREDIENTS

Topping:

1/4 cup (60g) unsalted butter, melted

1/2 cup (100g) packed light or dark brown sugar

8–10 pineapple slices 

15–20 maraschino cherries 

Cake:

1 and 1/2 cups (177g) cake flour (I rarely have cake flour, all purpose works as well)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 Tablespoons (85g) unsalted butter, softened to room temperature

3/4 cup (150g) granulated sugar

2 large egg whites, at room temperature

1/3 cup (80g) sour cream, at room temperature

1 teaspoon pure vanilla extract

1/3 cup (80ml) milk, at room temperature

A splash of the pineapple juice

METHOD

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. Mix brown sugar into melted butter and spread a layer onto the bottom of a pie pan or round cake pan, at least 2 inches deep. 

Dry fruit by blotting with a towel. Press and twist the pineapple into the brown sugar butter. Start in the center and then work your way out. You may need to squish up the pineapple to get all to fit. My round fits about 7 circles, Place 1 cherry inside each pineapple and between any gaps between the pineapple rounds. Refrigerate the cake/pie pan while you work on the cake batter. I cut up any remaining pineapple and toss it in my cake batter to really carry the flavor through. 

Whisk together the flour, baking powder, baking soda, and salt. Set aside. .

Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Beat the butter until smooth and creamy, about 1 minute. Add in the sugar until it is creamed, about 1 more minute. Add the egg whites until combined. Next, beat in the vanilla and sour cream. Add in the dry ingredients. Slowly mix in the milk, and mix until just combined. Make sure any lumps are beaten out. 

Remove your cake/pie round from the refrigerator and pour the cake batter evenly over the fruit layer. Give it a gentle tap to even it out. 

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. A toothpick should come out mostly clean. It’s ok if the foil sticks to the top – remember, this is all about things being turned upside down!

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.