Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or cast-iron skillet.

1. Pour melted butter into the pan and sprinkle evenly with brown sugar. Arrange pineapple rings over the sugar and place a cherry in the center of each ring.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream softened butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each, then mix in vanilla extract.
4. Alternate adding the dry ingredients and the milk/pineapple juice mixture into the wet ingredients, beginning and ending with dry. Mix until just combined.
5. Pour the batter over the pineapple topping and smooth the top.
6. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10–15 minutes. Run a knife around the edges, then carefully invert onto a serving plate.
8. Cool slightly before slicing and serving.