• Preheat oven to 350°F/180°C.

For the Topping:

• Distribute melted butter into a deep-dish pie pan (9x2) or cake pan, tilting it to make sure every edge of the pan is coated. Sprinkle brown sugar evenly across the pan.
• Prepare the pineapples by removing them from the can and blotting them dry with a paper towel. Arrange 7 of the pineapples on top of the brown sugar, and add a cherry in the center of each. Cut the 3 remaining rings in half and arrange them around the edges of the pan, and add a cherry to the center of these as well. Place this in the fridge.

For the Cake:

• Whisk together the dry ingredients in a bowl, including the flour, cornstarch, salt, baking soda, and baking powder.
• Stir together the wet ingredients in a separate bowl, including the vegetable oil, sugar, sour cream, vanilla, water, and vinegar.
• Pour the wet mixture in with the dry and stir together vigorously, until you don't see clumps of flour.
• Remove the pan from the fridge and spoon topping evenly over the top. Place in the oven and bake for 40 to 45 minutes. A tester inserted in the center of the cake should come out clean, but a few crumbs are ok.
• When it's ready, remove the cake from the oven and set it on a rack to cool. Set your timer for 15 minutes. When the time is up, run a butter knife around the edges of the cake and the pan. Then invert the cake onto a serving dish. This cake will serve better if you let it cool completely before cutting.
• Store leftover cake slices in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months. Freezing will chang the texture of the pineapple, but it will still taste great.