Preheat oven to 350°F and butter an 8x2-inch pan.
Drain the juice from the pineapple can and reserve ¼ cup. Place the pineapple slices on top of a paper towel to absorb moisture.
In a medium pan, at medium heat, combine ¾-cup sugar and pineapple juice until sugar dissolves and turns light to medium brown. Add 4 tablespoons of butter, mix until combined. Pour the mixture into the pan.
Cut six pineapple slices in half. Place one whole pineapple slice in the center of the pan and arrange the rest of the half slices around it. Place the cherries in the center of the slices.
Prepare the batter. In a large mixing bowl of a stand mixer, fitted with the paddle attachment, cream butter and ¾-cup sugar until light and fluffy, about 2 minutes. Add the eggs, one a time and vanilla.
In a separate bowl, mix together cake flour, baking powder, baking soda, and salt. With the mixer at low speed, add flour mixture to butter mixture. Increase the speed to medium and mix for 1 minute, do not overbeat. Add sour cream and mix until cream is incorporated to the batter.
Pour the batter into the pan prepared with the pineapples. Bake for 35-40 minutes until golden brown or when a toothpick is inserted in the cake comes out clean.
Remove from oven. Run a small knife around the sides of the cake and carefully invert it onto a plate.