Preheat the oven to 350°F (175°C). In a 9-inch round cake pan, combine melted butter and brown sugar, mixing until well combined.

Arrange the drained pineapple slices over the brown sugar mixture and place a maraschino cherry in the center of each pineapple slice.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.

Pour the cake batter over the pineapple topping in the cake pan, spreading it evenly.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool for 10 minutes before inverting onto a serving plate.