This cake brings me back to my childhood, my mom use to make this for us all the time and it's still as good and comforting as I remember. The cake is so wonderfully moist and the pineapples and brown sugar are just delightful. This recipe was adapted from the Wilhelm's blog. 

Ingredients:
1 cup brown sugar
1 cup butter
Canned pineapple slices in juice
1 cup pineapple juice (from the can above)
3 eggs, separated
1½ cup sugar
1½  cups flour
1½  teaspoons baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
3 tablespoons sour cream
Maraschino cherries

Directions:
Preheat oven to 400 F

Place the butter in a 12 inch cake pan and place into the oven just until melted. Remove from the oven and add the brown sugar, mix until well combined and place back into the oven until bubbly and thick, approximately 4 to 5 minutes (watch it to make sure it doesn't burn).

Remove from the oven and carefully add your pineapple slices and a cherry to the centre of each. I find that pineapple upside down cake never has enough pineapples, to remedy this I like to cut my pineapple slices in half and arrange them around the pan to get the most pineapples possible, because let's be honest, caramelized pineapples are the best part of this cake. Bonus is that you get more cherries too! 

Turn the oven to 350 F and begin your cake batter.

In a large bowl, beat the egg yolks for 1 minute on medium speed then slowly add the sugar. Continue to beat for 2 minutes. 

Turn the speed to low and add the pineapple juice.  Mix until well combined.

In a separate bowl combine the flour, salt, and baking powder. Slowly add it to the egg mixture and mix just until incorporated. Add the sour cream and vanilla and again mix just until combined.

In a separate very clean and very dry bowl, whip egg whites on high speed until stiff, approximately 5 minutes. The bowl and your mixer's whisk need to be perfectly dry otherwise the egg whites will not stiffen. Once the egg whites have stiffened gently fold it into the batter with a spatula or wooden spoon.

Spoon the batter over your pineapples and brown sugar make sure to leave 1/2 inch room at the top because this cake will rise. Place your cake pan onto a baking sheet (the brown sugar could bubble up and pour out of the sides of the cake pan and you do not want that disaster in your oven, trust me!)

Place into the oven for approximately 40 minutes or until a toothpick inserted into the centre comes out clean. Remove from the oven and allow it to cool for 15 minutes before inverting it on to a plate. Tastes heavenly served with some vanilla ice cream or whipped cream.