Preheat the oven to 350°F (175°C) and ensure the oven rack is in the center position.

Pour 60g of melted butter into a 9-inch (23cm) non-stick round cake pan and tilt to coat the bottom and 1-inch up the sides.

Distribute the brown sugar evenly over the melted butter layer.

Arrange 7 to 9 pineapple slices on top of the sugar layer (one in the center, others around it) and place maraschino cherries in the centers of the rings and in the gaps between them.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate small bowl, whisk together the milk, reserved pineapple juice, sour cream, and vanilla extract until homogenous.

In a large mixing bowl, beat the softened butter and granulated sugar for 3 minutes until light and aerated.

Add eggs one at a time to the butter mixture, beating well after each addition to emulsify.

Incorporate the dry and wet ingredients into the butter mixture in three alternating batches, starting and ending with the dry ingredients, mixing until just combined.

Transfer the batter into the prepared pan over the pineapple layer, smoothing the top with a spatula.

Bake for 40 to 45 minutes, or until a skewer inserted into the center of the cake comes out clean.

Remove from the oven and allow to rest in the pan for exactly 10 minutes to let the caramel set slightly.

Run a thin knife around the edge of the pan, then invert the cake onto a large serving platter and lift the pan carefully.

Allow the cake to cool for at least 30 minutes before slicing to allow the fruit layer to adhere properly.