Preparation

• Preheat oven to 350F (175C).
• Pour melted butter into 9.5-10" pie plate or deep cake pan, making sure it entirely covers the bottom and greasing the sides.
• Sprinkle brown sugar evenly over the butter mixture. Arrange pineapple slices over the bottom of the pan, slice leftover slices in half and arrange up the sides of the pan.
• Place cherries in the center of pineapple rings and in empty spaces. Set aside.
• To prepare the vanilla cake, beat butter and sugar in a medium-sized bowl until creamy and well-combined.
• Add eggs, beating one at a time until combined.
• Stir in vanilla extract.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Alternate adding flour and milk to the wet ingredients, starting and ending with flour and mixing until just combined.
• Pour batter evenly over prepared cake pan over the pineapple/cherry layer.
• Bake on 350F (175C) for 30 minutes. At the 30-minute mark, loosely cover with foil and continue to bake for another 15 minutes.
• Allow to cool for 10-15 minutes and then carefully invert cake onto serving platter.
• Allow to cool before cutting and enjoying.