1. Butter the bottom and sides of 9 inch Springform pan and coat the bottom of the pan evenly with half a cup of brown sugar. Place pineapple slices at the bottom and halves at the sides. Place candied or fresh cherries within the gaps. Preheat oven to 375 F.

2. In a large bowl, add 2 large eggs at room temperature and one cup of white granulated sugar and mix using a mixer at high speed.

3. Next, add half a cup of sour cream, half a cup of olive or vegetable oil, one teaspoon of vanilla extract, and one-third cup of pineapple juice. Mix on high speed using a mixer until all the ingredients are well incorporated.

4. Sift two cups of all purpose flour, two teaspoons of baking powder and a quarter teaspoon of salt. Mix together and add to the wet mixture one-thirds at a time on low speed. Scrape the sides and middle after each addition to ensure an even mixture. Mix until just combined, make sure not to overwork the mixture.

5. Pour the batter into the pan and bake at 375 F for 55 to 60 minutes. Once your bake time is up, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready.

6. Let the cake cool down to room temperature. Using a sharp knife, cut around the edges to loosen the cake. Then place a plate over the pan and turn over. Tap the bottom of the pan to release the cake.