• Preheat the oven to 350ºF.

For the Caramel:

• In a small saucepan, melt the butter over medium-low heat. Add the brown sugar, granulated sugar, and pineapple juice. Whisk until the sugar dissolves and the mixture thickens into a smooth caramel.
• Pour caramel into a 8-inch round cake pan, coating the bottom and sides evenly.
• Arrange pineapple slices in a decorative pattern on top of the caramel. Place a maraschino cherry in the center of each pineapple slice.

For the Cake Batter:

• In the bowl of a stand mixer with the whisk attachment, whisk eggs on medium high speed, until foamy. Transfer to a clean bowl and set aside.
• Cream butter and sugar, on medium low, using the paddle attachment. Fold in the whisked eggs.
• In a separate bowl, combine the dry ingredients; flour, salt, baking powder. In another bowl combine the remaining wet ingredients; pineapple juice and vanilla.
• To the butter and egg mixture, alternate adding in the dry mixture and the wet mixture, starting and ending with the dry.
• Carefully pour batter into mold. Place batter over a water bath by simply adding hot water to a baking sheet placed in the rack below the cake in the oven.
• Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven and cool for 15-20 minutes before inverting onto plate.