Step 1: Preheat the oven

• Preheat your oven to 350°F (175°C).

Step 2: Prepare the topping

• Melt the butter in a 9-inch round cake pan over low heat or on the stovetop. Once melted, sprinkle the brown sugar evenly over the butter. Arrange the pineapple slices in a single layer over the brown sugar. If using, place maraschino cherries in the centers of the pineapple rings.

Step 3: Mix the dry ingredients

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

Step 4: Cream the butter and sugar

• In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.

Step 5: Add eggs and vanilla

• Beat in the eggs one at a time, followed by the vanilla extract.

Step 6: Combine wet and dry ingredients

• Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.

Step 7: Assemble the cake

• Pour the cake batter over the pineapple topping, spreading it evenly with a spatula.

Step 8: Bake the cake

• Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Cool and invert

• Let the cake cool in the pan for 10 minutes. Run a knife around the edges to loosen, then invert the cake onto a serving plate.

Step 10: Serve and enjoy

• Serve the cake warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.