Preheat your oven to 350°F (175°C).

Prepare the cake pan by greasing it and lining the bottom with parchment paper.

In a small saucepan, melt the butter and brown sugar together over low heat until combined and slightly caramelized.

Pour the butter-sugar mixture into the prepared cake pan, spreading it evenly.

Arrange pineapple slices, and cherries if using, over the caramel mixture in the pan.

In a mixing bowl, whisk together flour, baking powder, and salt.

In another bowl, cream the softened butter and sugar until light and fluffy.

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

Gradually incorporate the dry ingredients into the wet mixture, alternating with the pineapple juice until combined.

Pour the batter over the arranged pineapple and cherries in the pan.

Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for about 10 minutes before flipping it onto a serving plate.

Serve warm or at room temperature, optionally with whipped cream.