Preheat oven to 350F degrees.
Prepare topping first. Place 1/4 cup of melted butter into a 9-inch
pie dish or 9x2 inch round cake pan. Make sure it is a deep pan!
Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and
arrange cherries between the pineapple slices. See my photo for a
visual. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda,
and salt. Set aside. In a large microwave-safe bowl, melt butter in
the microwave. Whisk in the sugars vigorously getting out any
brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt,
milk, pineapple juice, and vanilla extract until combined. Slowly mix
in dry ingredients until no lumps remain. Batter will be thick.
Pour/spoon batter into prepared pan. Bake for at 40-48 minutes.
Cover loosely with aluminum foil (loosely to avoid the top from
sticking to the foil) at the 20 minute mark to avoid browning. Allow
to cool for 10 minutes.
Invert cake on top of a cake stand or a large serving plate. Slice and
serve warm, room temperature, or even cold. Try serving with
vanilla ice cream - it's a delicious combination. Cover cake and
store for up to 3 days in the refrigerator.