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Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan.
2. Prepare the Topping:
Pour the melted butter into the bottom of the cake pan. Sprinkle brown sugar evenly over it. Arrange pineapple rings over the sugar layer and place a cherry in the center of each ring.
3. Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each. Stir in the vanilla.
Add the dry ingredients in batches, alternating with milk and pineapple juice. Mix until just combined.
4. Assemble & Bake:
Carefully spread the batter over the pineapple topping in the pan.
Smooth the surface and bake for 40–45 minutes, or until a toothpick inserted comes out clean.
5. Cool & Invert:
Let the cake cool in the pan for 10–15 minutes.
Run a knife around the edges. Place a plate over the pan and invert carefully.
Let cool completely before slicing.
Serving and Storage Tips:
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