Place the butter and brown sugar in a small pot over low heat and melt the butter. Stir to combine the sugar and allow to simmer for one minute then remove from heat. Pour into a 9" cake tin.

Lay the pineapple rings in a circle with one in the center, then a cherry to the center of each ring.

In a stand mixer or using a handheld mixer, cream the butter and sugar until very light and fluffy. It will begin to pale in color, too (given that you're using a good quality, yellow butter).

Add about one third of the beaten eggs, and mix well at medium speed. Then add about a third of the sifted flour. Repeat this step. Add the rest of the eggs and mix well, then turn the mixer to low and add the final flour and just mix until well combined.

Scrape the cake mixture over the pineapple and cherries in the pan and place in the center of a preheated oven for about 35 minutes. Since ovens vary greatly, do not open the oven until you start to smell the cake and it looks well risen (through the glass).

Carefully check that the cake is done with a cake tester or thin skewer. When the cake is ready, remove it from the oven and put a serving plate over the top of the cake and carefully invert. 

Allow to cool at least an hour before serving.