Preheat the oven to 350 degrees.

Grease an 8x10 baking dish with cooking oil or non-stick spray.

Starting with the “topping”, add the melted butter to the bottom of the dish.

Spread the brown sugar in an even layer on top of the melted butter.

Arrange the pineapple slices on top of the brown sugar in an even layer.

Insert a cherry into the center of each pineapple ring, and in all of the open spaces where the pineapple is not covering the brown sugar.

Set the dish aside to work on the cake batter.

Cream the butter and sugar together in the bowl of a stand mixer until it is well blended and smooth.

Mix in the egg whites, sour cream, pineapple juice, milk, and vanilla extract.

Slowly stir in the flour, baking powder, baking soda, and salt. Scrape down the sides and then increase the speed and beat until well blended.

Transfer the batter to the top of the pineapple in the baking dish.

Bake for 45 minutes or until golden brown and the cake spring back when gently pressed with your finger.

Cool completely before serving.

To serve, run a butter knife along the edge of the cake to release it from the sides of the dish.

Place the serving plate on top of the baking dish, holding the two together firmly. Then invert to flip the cake out of the baking dish and onto the serving plate.

Slice and serve.