Preheat your oven to 350°F (177°C) and prepare the cake pan by greasing it with butter and dusting it with flour.

Peel and slice the fresh pineapple into half inch thick rings, reserving enough for the topping.

Spread 4 tablespoons of softened butter in the pan, sprinkle brown sugar and cinnamon over it, then arrange the pineapple slices on top.

In a large bowl, beat the remaining butter with sugar and lime zest for 2-3 minutes. Gradually add yolks and vanilla extract until smooth.

Whisk flour, baking powder, and salt in a separate bowl until combined. Then blend half into the wet mixture.

Incorporate the remaining dry ingredients. Fold in unbeaten egg whites and sour cream until smooth.

Pour the batter over the pineapple and bake for 35-40 minutes until a toothpick comes out clean.

Cool the cake in the pan for 5 minutes, then run a knife around the edges and invert onto a plate.

Let cool slightly before slicing and serve warm or at room temperature.