1-Getting Started with the Topping: First, preheat your oven to 350°F. For the topping, pour the melted unsalted butter into an ungreased 9×2 inch round cake pan and evenly sprinkle the packed brown sugar over it. I always blot the pineapple slices and maraschino cherries to remove excess liquid, which helps keep the topping from getting soggy.

2-Getting Started with the Topping: Arrange the pineapple rings and cherries decoratively over the brown sugar layer, then pop the pan in the refrigerator to set. This little chill helps maintain the arrangement and prevents sinking during baking, a trick I’ve learned from my own baking sessions.

3-Mixing and Baking the Cake: For the cake batter, whisk together 1 and 1/2 cups cake flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in a bowl. In another bowl, cream the softened unsalted butter and 3/4 cup granulated sugar until it’s smooth and fluffy. Beat in the 2 large egg whites, then mix in 1/3 cup sour cream and 1 teaspoon pure vanilla extract.

4-Mixing and Baking the Cake: Gradually add the dry ingredients to the wet ones, stirring until just combined to avoid overmixing. Slowly incorporate 1/4 cup pineapple juice and 2 tablespoons milk on low speed. Once ready, remove the refrigerated topping from the fridge and pour the batter evenly over it.

5-Mixing and Baking the Cake: Bake for 43 to 48 minutes, tenting with foil halfway through to prevent the edges from burning. Check for doneness with a toothpick it should come out with a few moist crumbs. Let the cake cool on a wire rack for 20 minutes before inverting it onto a serving plate. For the best results, let it cool completely at room temperature before slicing, as that makes cutting easier and neater.