1/2cup(115 grams) unsalted buttersoftened to room temperature
1/2cup(100 grams) granulated sugar
1/4cup(50 grams) brown sugar
2large eggsat room temperature
1teaspoonpure vanilla extract
1/4cup(60 grams) sour creamat room temperature
1/4cup(60 ml) whole milkat room temperature
1/4cup(60 ml) pineapple juice
Instructions
Preheat the oven to 350°F (177°C). Spray a 9-inch cake pan with nonstick cooking spray and set aside.
To make the topping:
In a small mixing bowl, whisk together the melted butter and brown sugar until fully combined. Pour into the prepared cake pan and spread it around into one even layer. Arrange the pineapple slices on top, cut any extra slices in half and place along the sides of the pan, then place the maraschino cherries in and around the pineapple slices. Set aside.
To make the cake:
In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 4-5 minutes). Mix in the eggs, one at a time, until fully combined. Then, mix in the vanilla extract and sour cream until well combined, making sure to stop and scrape down the sides of the bowl as needed.
Whisk together the pineapple juice and milk.
With the mixer on low speed, mix in the dry ingredients in three additions, alternating with the milk and pineapple juice.
Pour the batter into the cake pan on top of the pineapple slices and cherries and spread it around into one even layer.
Bake for 45 to 55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean. If needed, tent with aluminum foil for the last 10 to 15 minutes of baking to prevent excess browning.
Remove the cake from the oven and allow to cool for about 10 minutes in the pan, then invert onto a wire rack and remove from the pan to finish cooling.
Video
Notes
Store cake in an airtight container at room temperature for 2 to 3 days. While it's not necessary to refrigerate this cake, I do recommend storing it in the refrigerator if you need to store it 1 to 2 days longer.Freezing Instructions: Wrap individual slices or the whole cake tightly with plastic wrap, store it in a freezer bag or container, and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.Milk: I prefer to use whole milk for a richer taste and texture. However, you may replace it with 2%, 1%, skim, or almond milk.Sour Cream: Full-fat sour cream is best, but low-fat is okay too. You may also replace the sour cream with an equal amount of plain Greek yogurt.Pineapple Juice: If you don't have any pineapple juice on hand, you can replace it with an equal amount of milk.