Using an 8-inch round layer cake pan, melt butter in the oven.
Sprinkle brown sugar over the melted butter. Place one pineapple slice in the center of the pan, then arrange the remaining slices around it. Place cherries in the center of each pineapple slice.
In a large mixing bowl of a stand mixer or with a hand-held mixer, beat cake ingredients on low speed for about 30 seconds, just until combined. Beat on high speed 3 minutes. Pour over the fruit in the pan.
Bake for 45 minutes, or until toothpick inserted in center comes out clean. While still hot, invert onto a heatproof cake plate. Let pan remain for a few minutes before removing.
I personally prefer all cakes to be refrigerated. They just hold together better and I like the texture. This Pineapple Upside Down Cake should be refrigerated. Use a cake container if you have one, or if your cake is on a platter, place toothpicks around the top and cover with plastic wrap or foil before refrigerating.