Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

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.

Step 4

Whisk flour, baking powder and salt in a small bowl. Set aside.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Cool before slicing and serving. Store loosely covered in the refrigerator for up to 3 days.