Preheat and Prepare the Pan:

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan generously.

Make the Topping:

Pour the melted butter into the bottom of the cake pan, ensuring it’s evenly spread. Sprinkle the brown sugar over the butter, then arrange the pineapple rings in a single layer. Place a cherry in the center of each pineapple ring.

Prepare the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, beat the butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk and pineapple juice. Start and end with the dry ingredients, mixing until just combined.

Assemble the Cake:

Carefully pour the batter over the pineapple topping, spreading it evenly with a spatula.

Bake the Cake:

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Invert:

Allow the cake to cool in the pan for about 10 minutes. Run a knife along the edges to loosen the cake, then carefully invert it onto a serving plate. Let it cool completely before serving.