Ingredients
1/2 cup brown sugar
1/4 cup unsalted butter, melted
7 pineapple rings
10 maraschino cherries
1 1/2 cup cake flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6 tbsp butter, softened
3/4 cup sugar
2 egg whites
1/3 cup sour cream
1 tsp vanilla extract
1/3 cup whole milk
- Pour melted butter onto 9×13 inch pan. Sprinkle brown sugar on top. Place pineapple rings, making sure the area is flat. Place cherries in extra space between pineapple rings. Chill 20 minutes.
- In a large bowl whisk together the cake flour, baking soda, baking powder, and salt until combined. Set aside.
- In a separate bowl, cream together the butter, sugar, and vanilla extract until pale and fluffy. Add egg whites. Add sour cream. Alternate adding the milk and dry ingredients to mixture, scraping down the sides as you go.
- Take pan out of refrigerator. Place batter in pan making sure to fill each crevasse. Bake at 350 degrees for 40-50 minutes. Let cool 20 minutes. Flip upside down, placing it onto a serving place.
Notes
Yield-1 cake
Flouring Violet 