Pineapple upside-down cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan.
2. Pour the melted butter into the prepared cake pan and evenly sprinkle the brown sugar over it.
3. Arrange the pineapple slices on top of the brown sugar, and place a maraschino cherry in the center of each pineapple ring.
4. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
5. In another bowl, mix the milk, vegetable oil, vanilla extract, and eggs until well combined.
6. Gradually add the wet ingredients to the dry ingredients, stirring just until the batter is smooth and no lumps remain.
7. Pour the batter over the pineapple and cherries in the cake pan, spreading it evenly with a spatula.
8. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Allow the cake to cool in the pan for about 10 minutes, then carefully invert onto a serving plate.
10. Let the cake cool for an additional 20 minutes before slicing and serving.