Preheat your oven to 350°F (175°C).

In a 9-inch round cake pan, pour the melted butter and sprinkle the brown sugar evenly over it.

Arrange the pineapple slices on top of the brown sugar, placing cherries in the center of each pineapple ring for decoration.

In a medium bowl, whisk together the flour, baking powder, and salt until combined.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the vanilla extract and eggs to the butter mixture, mixing well until fully incorporated.

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk and pineapple juice. Mix until just combined; do not overmix.

Pour the batter over the arranged pineapple and cherries in the cake pan, smoothing the top with a spatula.

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate, revealing the beautiful pineapple topping.