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. Blot any excess liquid off the fruit. Arrange about 6-7 blotted pineapple slices and all the cherries on top of the brown sugar.
• Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside. Beat the butter until smooth and creamy, then add the sugar and beat until creamed together. Beat in the egg whites, sour cream, and vanilla extract. Pour the dry ingredients into the wet ingredients, followed by the pineapple juice and milk.
• 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.
• Remove cake from the oven and cool on a wire rack for just 20 minutes. Invert the cake onto a cake stand or serving plate.
• Cool the cake completely at room temperature before slicing and serving.
• Cover leftover slices and store for up to 3 days in the refrigerator or 3 months in the freezer.