Pineapple Upside Down Cake

This pineapple upside down cake is soft and buttery with a caramelized brown sugar pineapple cherry topping. Its juices seep down into the cake adding even more luscious flavor and texture. A classic favorite using canned pineapple and maraschino cherries this retro cake is served upside down and perfect any time of year.
Ingredients
Topping
14 cup 60g unsalted butter melted
12 cup 100g packed light or dark brown sugar
810 pineapple slices see note
1520 maraschino cherries see note

Cake
1 and 12 cups 177g cake flour spooned leveled
1 teaspoon baking powder
14 teaspoon baking soda
12 teaspoon salt
6 Tablespoons 85g unsalted butter softened to room temperature
34 cup 150g granulated sugar
2 large egg whites at room temperature
13 cup 80g sour cream at room temperature
1 teaspoon pure vanilla extract
14 cup 60ml pineapple juice at room temperature use leftover from can
2 Tablespoons 30ml milk at room temperature
Instructions
Preheat oven to 350F 177C.
Prepare topping first Pour 14 cup melted butter into an ungreased 92 inch pie dish or round cake pan. Make sure the pan is 2 inches deep. I recommend this pie dish which is 1 8 inches deep but I never have an overflow issue. Sprinkle brown sugar evenly over butter. Blot any excess liquid off the fruit with a clean towel or paper towel. The wetter the fruit the more likely the cake could overflow or the topping could seep over the sides when inverted. Arrange about 67 blotted pineapple slices and all the cherries on top of the brown sugar. I like to halve 3 pineapple rings and arrange them around the sides of the pan too. See my photo and video above for a visual of the arranged topping. Place pan in the refrigerator for a few minutes as you prepare the cake batter. This helps solidify or set the toppings arrangement.
Make the cake batter Whisk the cake flour baking powder baking soda and salt together. Set aside.
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