Method:

1. Prepare the Topping:
   • Preheat your oven to 350°F (175°C).
   • Melt 1/4 cup of unsalted butter and pour it into a 9-inch round cake pan, spreading it evenly over the bottom.
   • Sprinkle the brown sugar evenly over the melted butter in the cake pan.
2. Arrange the Pineapple and Cherries:
   • Arrange the pineapple slices in a single layer over the brown sugar, fitting them snugly into the pan.
   • Place a maraschino cherry in the center of each pineapple slice and in any gaps between the slices. Set aside.
3. Make the Cake Batter:
   • In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
   • In a large bowl, cream together 1/2 cup of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy.
   • Beat in the eggs, one at a time, then stir in the vanilla extract.
4. Combine Wet and Dry Ingredients:
   • Gradually add the flour mixture to the butter mixture, alternating with additions of pineapple juice and milk.
   • Mix until just combined, being careful not to overmix.
5. Assemble the Cake:
   • Pour the batter evenly over the arranged pineapple slices and cherries in the cake pan.
   • Spread the batter gently with a spatula to ensure it covers the fruit evenly.
6. Bake the Cake:
   • Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   • Remove from the oven and let it cool in the pan on a wire rack for 10-15 minutes.