• Preheat oven to 350 F

Topping:

• Lay down paper towels and place fruit on top. Blot the top of fruit and remove any excess water
• Pour 1/4 cup melted butter into an 9 inch round cake pan. (Make sure the pan is 2 inches deep. Use a plastic baggie to spread the butter up the sides
• Sprinkle brown sugar evenly over butter
• Cut pineapple slices in half for the sides & use whole slices on the bottom of pan (see photo). Arrange cherries in between
• Place pan in the refrigerator to set while you mix the cake batter

Make the cake:

• Whisk together the cake flour, baking powder, baking soda, and salt together. Set aside
• Using a stand mixer fitted with a paddle, beat the butter on medium-high speed until creamy, about 1 minute
• Add the sugar and beat on medium-high speed until creamed together, about 1 minute. Scrape the bowl as needed.
• Beat in the egg whites until combined on medium-high, then beat in the sour cream and vanilla paste. Scrape down the bowl
• Add the dry ingredients into the wet ingredients
• With the mixer on low speed, slowly pour in the milk. Beat until just combined & do not over-beat. Mix by hand to finish
• Remove cake pan from the refrigerator. Spread cake batter evenly over the fruit
• Bake for 43-45 minutes, or until a toothpick inserted comes out mostly clean. If cake top begins to over-brown, place a piece of foil over the cake top for the last 10 minutes or so
• Cool on wire rack for about 30 minutes, then invert the still-warm cake onto a cake stand or serving plate. Let cool completely at room temp (not in the refrigerator) before serving
• Store leftover slices in the refrigerator or wrapped individually in the freezer