Preheat oven to 350 degrees F.
In a 9-inch cake pan place melted butter. Sprinkle brown sugar evenly over melted butter.
Take 7 pineapple slices and cut them in half. Place one the pineapple slices in and around the pan. Place the maraschino cherries in the center of the pineapple slices.
In a medium bowl add, flour, baking powder, and salt.
In a stand mixer, using the paddle attachment cream butter and sugar together until light and fluffy.
Add in milk, pineapple juice and vanilla extract. Then add the eggs, making sure to mix until incorporated.
With the stand mixer on low speed, slowly add the flour mixture. Mixing until just incorporated.
Pour batter into prepared cake pan. Place into preheated oven and bake 40-45 minutes. The cake is done when toothpick entered in the center comes out with few crumbs. Also I always place a baking sheet under my cake pan because the juices from the cake will ooze out sometimes.
Remove pan from oven and let cool on stove for about 10 minutes. Run a butter knife around the edges of the cake pan to release. Take a serving plate/dish and upside down over cake pan; turn plate and pan over.
Leave the pan over the cake for a few minutes, so all the brown sugar can run over the cake.
Remove pan and let sit 5 minutes.
Cut into slices and enjoy!