Upside Pineapple Cake (Print Version)

# Ingredients:

01 - 1/2 tsp salt.
02 - 8-10 pineapple slices.
03 - 1/4 cup pineapple juice.
04 - 15-20 cherries, maraschino style.
05 - 1 tsp baking powder.
06 - 1/4 tsp baking soda.
07 - 4 tbsp butter, melted (56g).
08 - 6 tbsp butter, softened (85g).
09 - 3/4 cup white sugar (150g).
10 - 1 1/2 cups cake flour (177g).
11 - 1/3 cup thick sour cream (80g).
12 - 1/2 cup packed brown sugar (100g).
13 - 2 tbsp milk.
14 - 2 room temp egg whites.
15 - 1 tsp vanilla extract.

# Instructions:

01 - Spread melted butter into a 9-inch pan, sprinkle with brown sugar. Add fruit layers and cool in the fridge.
02 - Combine baking powder, baking soda, salt, and flour with a whisk.
03 - Whip softened butter and granulated sugar until light and airy. Blend in vanilla, egg whites, and sour cream.
04 - Stir in the dry blend, then gently add pineapple juice and milk. Don’t overdo the mixing.
05 - Spoon the batter evenly over the pineapple and chill topping.
06 - Bake at 350°F for 43-48 minutes. Add foil midway if browning too fast. Let cake rest for 20 minutes before flipping it out.

# Notes:

01 - Pat dry any extra juice from the fruits.
02 - Everything works better when at room temp.
03 - Don’t cut before it’s fully cool.

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