1-First, preheat your oven to 350°F (175°C) and prepare a 9.5-10 inch pie plate or deep cake pan by pouring the melted salted butter into it, making sure to cover the bottom and grease the sides.

2-Next, sprinkle the brown sugar evenly over the butter and arrange the pineapple slices on the bottom and along the sides of the pan. Place maraschino cherries in the center of the pineapple rings and in any empty spaces for that classic look.

3-In a mixing bowl, beat the softened unsalted butter and granulated sugar until creamy, then add the eggs one at a time, followed by the vanilla extract for a smooth batter.

4-Whisk together the flour, baking powder, and salt in a separate bowl, then alternate adding this dry mixture and the milk to the wet ingredients, mixing just until combined to keep the cake light and fluffy.

5-Pour the batter evenly over the pineapple and cherries in the pan, and bake at 350°F for 30 minutes. Loosely cover with foil and bake for another 15 minutes until a toothpick comes out mostly clean.

6-Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a serving platter and let it cool completely. Serve it warm for the best taste, and feel free to add a link to similar treats like chocolate chip banana bread if you’re in the mood for more baking ideas.