Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

In the prepared pan, evenly spread the melted butter. Sprinkle the brown sugar over the butter.

Arrange the pineapple slices in a single layer over the brown sugar, tucking them close together. Place a cherry in the center of each pineapple ring.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Pour the batter evenly over the pineapple topping in the prepared pan.

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate. Serve warm or at room temperature.