1. Preheat oven to 350°F. In a 9-inch round cake pan, melt ¼ cup butter and sprinkle ½ cup brown sugar evenly on the bottom.

2. Arrange pineapple rings over the brown sugar mixture, placing one maraschino cherry in the center of each ring.

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

4. In a separate large bowl, beat softened butter with granulated sugar until fluffy.

5. Add eggs one at a time, mixing well after each. Stir in vanilla extract.

6. Gradually add the dry mixture to the wet, alternating with milk. Begin and end with the flour mixture. Mix just until combined.

7. Pour batter over pineapple rings and spread evenly.

8. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

9. Let the cake cool in the pan for 10 minutes.

10. Place a plate over the pan and quickly invert to release the cake. Let cool before slicing.