Pineapple Upside Down Cake

I still have some pineapple left in my freezer from my fruit tart. I need to use up before it turns bad so I decided to make a pineapple upside down cake. The last time I bake this was probably in my high school. That was one of the cake we learned back then. I remember I was so excited about it because it was so beautiful with the round pineapple and cherries on the top. I wonder why I never bake this again after that.

Ingredients for topping :

6 slices of can pineapple (drain)
6 maraschino cherries
4 tbsp of butter
4 tbsp of brown sugar

Ingredients for cake :

3/4 cup of sugar
1 1/2 stick of butter (3/4 cup)
3 eggs
2 1/4 cups flour
1 1/2 tsp of baking powder
1/2 tsp of salt
1 tsp of vanilla
1/4 cup of pineapple juice (from the can pineapple)

1. Pre-heat to over to 350 degree F. Grease an 8" round cake pan. Prepare the topping by melting the butter in the microwave oven and pour it into the baking pan.
2. Srinkle the brown sugar on top of the butter and then arrange the pineapple slices over the brown sugar. Place the cherry in the center of each pineapple slice. Set aside.
3. Sift together flour, baking powder and salt. Set aside.
4. Cream the butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.
5. Add the flour mixture in three parts alternately with the pineapple juice, beginning and ending with the flour mixture. Beat well after each addition. Spread the batter evenly into the prepared pan.
6. Bake cake for 45 to 55 minutes, or until a tester comes out clean. Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.