Preheat the oven to 350°F (175°C).
Melt butter and spread it evenly in the bottom of a cake pan.
Sprinkle brown sugar over the butter and arrange pineapple slices and cherries on top.
In a bowl, mix dry ingredients together.
In another bowl, beat eggs and sugar, then add milk and vanilla.
Combine wet and dry ingredients until just mixed.
Pour batter over the pineapple topping.
Bake for 40–45 minutes until a toothpick comes out clean.
Let the cake rest for 10 minutes, then carefully invert onto a serving plate.
