Preheat oven to 375 degrees.

Drain pineapples and reserve 1/3 cup of the juice.

In an 9 in oven safe skillet, melt butter over medium heat. Add in brown sugar and let sugar melt and mix with butter.

Arrange 8-9 pineapple slices in a single layer on top of brown sugar mixture. Remove from heat.

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

In a mixing bowl, beat together eggs and white granulated sugar. Then, add in vanilla and reserved pineapple juice. Gradually add in flour mixture until beat until just combined.

Pour batter on top pineapple/brown sugar mixture. Bake for 30-35 minutes or until knife inserted comes out clean.

Let cake sit for at least 10 minutes in pan before removing. Carefully invert cake and place a serving plate.

Place cherries in the center of the pineapple slices before cutting cake.