Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
• In a small saucepan, melt the 0.5 cup of butter over medium heat. Stir in the brown sugar until combined.
• Pour the brown sugar mixture evenly into the prepared cake pan. Arrange the pineapple slices over the brown sugar, then place a maraschino cherry in the center of each pineapple ring.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
• Gently spread the cake batter over the pineapple and cherry layer in the pan.
• Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes before inverting it onto a serving plate. Serve warm.