Stir a pinch of cinnamon into the brown sugar and sprinkle the cinnamon and brown sugar mixture evenly over the butter.

Lift the pineapple slices from the can, allowing the excess juice to drain off. Arrange pineapple slices in a single layer in the bottom of a pie dish with one in the center and six around it. Slice three rings in half and press the halves upright around the sides of the pan. (See photos) Reserve 1/3 of a cup of pineapple juice from the can for making the cake batter.

Place maraschino cherries into the centers of the pineapple slices and any open gaps.

Place the pan in the fridge to chill while you make the cake batter.

Preheat the oven to 350° Fahrenheit (175° Celsius).

In a small bowl, whisk together the cake flour, baking powder, and salt, then set it aside.

In a large bowl, combine the melted butter, sugar, and eggs and whisk until well blended. Whisk in the vanilla, sour cream, and pineapple juice until everything is fully combined.

Add the dry ingredients to the bowl and whisk just until the batter is smooth and no lumps of flour remain - careful not to overmix.

Take the pie plate or cake pan out of the fridge and pour the batter evenly over the pineapple and cherries.

Bake for 45 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 30 to 45 minutes, then carefully invert it onto a cake stand or serving platter. Slice and serve.

Serve with whipped cream or vanilla ice cream, as desired.