Step 1

Preheat oven to 360˚F. Drain pineapple and set aside juice. Lay pineapple and cherries on paper towels and pat dry. Pour melted butter into a 9” round pan that’s at least 2 inches deep. Swirl pan to coat with butter, making sure sides are coated as well. Sprinkle pan with brown sugar. Line pan with pineapple rings and place a cherry in the center of each one and between the rings as well. Set aside.

Step 2

In a large bowl combine dry ingredients for batter. Set aside. In a separate bowl combine milk, pineapple juice, sour cream, and vanilla. In another large bowl cream together butter and sugar.

Step 3

Add 1/3 of the flour mixture and 1/3 of the milk mixture to the sugar mixture. Repeat until dough is thick and smooth. If any pineapple pieces didn’t fit into the bottom of the pan chop them small and fold them into the batter.

Step 4

Pour batter into pan slowly and then bake for 30 minutes. Add foil to pan to loosely tent cake and return to oven to bake for another 15 minutes. Allow to cool for at least 1 hour. Run a knife along the edge of the cake. Place a plate on top of pan. Flip pan over so that pineapple pieces are on top and slice into 10-12 pieces.