Preheat the oven to 350°F.

Lightly grease a 9-inch round metal cake pan.

Pour the melted butter into the bottom of the pan.

Sprinkle the brown sugar evenly over the melted butter.

Place the pineapple rings on top of the sugar mixture in a single layer.

Place one maraschino cherry in the center of each pineapple ring.

Set the pan aside.

Whisk the flour, baking powder, and salt together in a medium bowl.

Set the dry mixture aside.

Beat the softened butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Add half of the dry ingredients to the butter mixture and mix just until combined.

Pour in the milk and pineapple juice and mix gently.

Add the remaining dry ingredients and mix until just incorporated.

Do not overmix the batter.

Spoon the batter evenly over the pineapple layer in the pan.

Use a spatula to gently spread the batter to the edges.

Place the pan in the preheated oven.

Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.

Remove the cake from the oven.

Let the cake cool in the pan for 10 minutes.

Run a knife around the edges of the pan to loosen the cake.

Place a serving plate upside down over the pan.

Carefully flip the pan and plate together to release the cake.

Lift the pan away slowly.

Allow the cake to cool slightly before slicing.

Serve warm or at room temperature.