• Preheat oven to 350 degrees.

Pineapple & Cherries Topping

• Line a large tray with paper towels, then place pineapple slices and cherries on. Pat dry with paper towels. Set aside.
• Pour the melted butter into your baking pan. Brush butter over pan.
• Sprinkle the brown sugar over the melted butter. Make sure to evenly distribute it.
• Place one pineapple ring in the middle of the pan, Then, place the other slices around. You can place whole slices or halves. It's up to you!
• Add cherries as desired. Press pineapple slices and cherries firmly to the base of the cake pan. Set aside.

Cake Batter

• In a medium bowl whisk dry ingredients and set aside.
• In a medium bowl whisk milk, sour cream, pineapple juice, and vanilla extract. Set aside.
• Inside a large bowl cream butter and sugar for 2 minutes. Then add egg and egg white, one at a time, and beat a few seconds in between.
• Add flour mixture alternating with milk mixture. Using a rubber spatula fold leftover pineapple into the batter.
• Pour batter into the prepared cake pan. Bake for 35 minutes then cover loosely with aluminum foil and bake for 10 more minutes. Check for doneness by inserting a toothpick. If it comes out clean your cake is done.