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Preheat oven to 350°F (177°C).
Pour the melted butter into the bottom of the pan. Sprinkle the brown sugar evenly on top of the butter.
Next, blot the pineapple rings by pressing it between two paper towels. Arrange the pineapples on top of the sugar mixture in any pattern that you want and accent with the maraschino cherries. Place pan in the refrigerator to set until the batter is ready.
In a separate bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.
Then, cream together the butter and sugar until smooth.
On high speed, beat in the egg whites until incorporated. Then, add in the sour cream and vanilla. Again, beat on high to incorporate well.
In several additions, add in the dry ingredients, mixing until combined.
Pour the milk into the batter and beat on low until everything is incorporated, but be sure not to overmix the batter. Check to see that there are no remaining clumps in the batter. Switch to a whisk or spatula if you need to work out some clumps.
Remove pan from refrigerator and spread the cake batter into an even layer on top of the chilled pineapple layer.
Bake for 43-48 minutes, placing tented tinfoil on top about 20 minutes in. Remove from oven when an inserted toothpick comes out clean.
Allow the pan to cool on a baker’s rack for 20 minutes before flipping the pan over onto your serving platter. Don’t wait too long or your pineapple mixture will firm up too much. Allow the pan to cool on a baker’s rack for 20 minutes before flipping the pan over onto your serving platter. Don’t wait too long to flip or your pineapple mixture will firm up too much.
Allow to cool completely at room temperature before serving and avoid chilling before it is cooled to room temperature or the cake will become too dense.