1-Preheat the oven to 350°F: Preheat the oven to 350°F. Pour the melted butter into the bottom of a 9×13-inch baking dish. Sprinkle the brown sugar evenly over the butter.
2-Arrange the pineapple rings in rows on: Arrange the pineapple rings in rows on top of the sugar. Place a maraschino cherry in the center of each ring.
3-In a large bowl, whisk together the: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the softened butter and beat briefly until the mixture looks sandy. Add the eggs, vanilla extract, and pineapple juice. Beat with a hand mixer for about 2 minutes, until smooth, pale, and fluffy.
4-Carefully spread the batter over the fruit: Carefully spread the batter over the fruit. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
5-Let the cake rest for 5 to: Let the cake rest for 5 to 10 minutes. Run a knife around the edges, place a large platter over the dish, and confidently flip it over. Lift the dish away to reveal the caramelized topping.