• Preheat oven to 350°F.

Make Topping:

• Place sliced butter in a 9-inch round cake pan with at least 2-inch sides. Place in oven while it’s preheating to melt the butter. Once it’s melted, remove the pan and sprinkle the brown sugar evenly over the butter.
• Arrange 7 pineapple rings on the bottom of the pan. Slice remaining rings in half and arrange around the outside. Fill each hole and gap with a maraschino cherry. Set aside.

Make Cake:

• Whisk flour, baking powder and salt in a small bowl. Set aside.
• Cream butter and sugar with a hand or a stand mixer until fluffy and creamy. Mix in eggs then vanilla until smooth. Add milk and pineapple juice along with dry ingredients and mix until batter is no longer lumpy.
• Pour cake batter into prepared pan. Bake for 45-55 minutes, or until it’s golden brown on top and a toothpick comes out clean.
• Immediately upon removing from the oven, place a large rimmed serving plate (at least 10-inches round) upside down over cake. Being careful not to burn yourself, using oven mitts, flip the cake quickly upside down. Tap the cake pan a few times to release the cake and carefully remove the pan.
• Cool before slicing and serving. Store loosely covered in the refrigerator for up to 3 days.