Instructions
1. Preheat oven to 350°F.
2. Prepare topping first: Pour 1/4 cup melted butter into an ungreased bundt cake pan. Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a paper towel. Arrange about 6-7 blotted pineapple rings and one cherry in the center of each on top of the brown sugar.Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify the topping.
3. Make the cake batter: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On high speed, beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Pour the dry ingredients into the wet ingredients. Turn the mixer onto low speed and as the mixer runs, slowly pour in the milk. Beat on low speed just until all of the ingredients are combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no clumps at the bottom of the bowl. The batter will be slightly thick.
5. Remove topping from the refrigerator. Pour and spread cake batter evenly over topping.
6. Bake for 45-50 minutes. The cake is done when a toothpick inserted into the center of the cake comes out mostly clean.
7. Remove cake from the oven and cool for 5 minutes. Invert the slightly cooled cake onto a cake stand or serving plate. Some of the juices from the topping will seep over the sides– that’s ok. You can slice and serve the cake warm, but the slices will be messy. I find it’s best to cool the cake completely at room temperature before slicing and serving.
