Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare the Topping: In a 9-inch round cake pan, pour the melted butter and sprinkle the brown sugar evenly over it.
Arrange the pineapple slices over the brown sugar, placing cherries in the center of each pineapple ring or in gaps as desired.
Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Gradually add the dry ingredients to the wet ingredients, alternating with the reserved pineapple juice and milk. Mix until just combined.
Bake the Cake: Pour the cake batter over the arranged pineapple and cherries in the pan, spreading it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 10-15 minutes. Then, carefully invert it onto a serving platter. Serve warm or at room temperature.
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