Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a small bowl, mix together the melted butter and brown sugar. Pour this mixture into the prepared bundt pan, spreading it evenly.
Arrange the pineapple rings on top of the brown sugar mixture in the pan. Place a maraschino cherry in the center of each pineapple ring.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
Gradually mix in the dry ingredients, alternating with the buttermilk, until well combined.
Pour the batter over the pineapple rings in the bundt pan, spreading it evenly.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate. Carefully remove the pan and let the cake cool completely before slicing and serving.
Enjoy your delicious Pineapple Upside Down Bundt Cake!
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