Preheat the oven to 180°C. Grease a 23 cm round cake pan and line the bottom with parchment paper.
In a small saucepan, melt 50 grams of butter and add 100 grams of brown sugar. Cook until the sugar dissolves and the mixture becomes bubbly. Pour this mixture into the prepared cake pan, spreading it evenly.
Arrange pineapple slices on top of the sugar mixture in the cake pan. Place cherries in the center of each pineapple slice and in the gaps between the slices.
In a large mixing bowl, cream together 100 grams of softened butter and 100 grams of granulated sugar until light and fluffy. Add 2 large eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together 150 grams of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, alternating with 60 ml of pineapple juice, beginning and ending with the dry ingredients. Mix until just combined.
Pour the cake batter over the pineapple slices in the cake pan, spreading it evenly.
Bake the cake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Remove the parchment paper and let the cake cool completely before serving.