Preheat oven to 180°C (350°F). Pour melted butter into the cake pan. Sprinkle brown sugar evenly. Arrange pineapple slices over sugar. Place cherries in the center of each slice.

In a bowl, add flour, baking powder and salt. Mix well using a spoon. This step helps distribute the baking powder evenly in the batter.

In another bowl, beat softened butter and sugar until light and fluffy. Use a mixer or whisk. This step makes the cake soft and airy.

Add eggs one at a time. Mix well after each addition. Add vanilla extract and stir again. The mixture should look smooth and creamy.

Add dry ingredients to the wet mixture slowly. Pour milk gradually while mixing. Stir until smooth batter forms. Do not overmix to keep the cake soft.

Carefully pour the batter over the pineapple layer. Spread evenly using a spatula. Make sure the batter covers all fruit properly.

Place the pan in the oven. Bake for 35–40 minutes until golden brown. Insert a toothpick in the center. It should come out clean when ready.

Remove cake from oven and let it rest for 10 minutes. Place a plate over the pan. Flip carefully. Let the cake cool slightly before serving.