• Preheat oven to 350℉.

Topping

• Coat bottom and halfway up the sides of a 9 inch, deep dish pie plate with 2 tablespoons of butter.
• Evenly distribute all of the brown sugar in the bottom of the pie plate and press down to create what looks like a "crust."
• Add the other 2 tablespoons of butter in little pats evenly over the top of the brown sugar.
• Cut the pineapple slices in half. Start in the center of the pie plate and arrange the pineapple in a spiral over the sugar and butter pats. When finished, firmly press the pineapple down into the sugar as far as you can to ensure your pineapple design shows up on the top of your cake. Set pie plate aside.

Cake Batter

• Using your stand mixer or hand mixer, cream the butter and sugar. Mix in eggs and vanilla.
• In a separate bowl, whisk together to flour, baking powder, baking soda and salt. On low speed, mix this dry ingredient mixture a little at a time into the wet ingredients-- mixing each time just until ingredients are incorporated then adding a little more until all of the dry ingredients have been added. Don't overmix.

  Batter will be thick like cooke dough.
• Add milk, crushed crushed pineapple WITH juice and sour cream to the empty bowl used to mix the dry ingredients. Whisk together then add to the thick cake batter. Mix on low just enough to incorporate. Then use a rubber spatula to gently fold the ingredients together until evenly combined.

  Batter will look a lot like a banana bread batter.
• Spoon batter over your pineapple design, using your spatula to evenly spread the batter to the edges.

Bake

• Place in preheated oven to bake for 50-55 minutes. Place a piece of aluminum foil over the top of the cake for the last 5-10 minutes of baking time if cake starts to over brown.

  Cake is done when it springs back when lightly pressed in the center, and the center no longer jiggles. The cake might start to crack a little. That's ok, but don't over bake.
• Allow cake to cool 20 minutes on a baking rack before turning cake out onto a serving plate or cake stand.

Turning Out The Cake

• Gently run a knife between the edges of the cake and pie plate.

  Place your serving platter or cake stand upside down on top of the pie plate, then flip. Cake should release easily. (You can see it through the bottom of the pie plate.) If it needs any help in spots, gently tap the bottom of the pie plate over that spot. Lift pie plate up and away from cake, and you're done!
• If any of the topping sticks, just remove it from the bottom of the pie plate and add it back to the top of the cake.