With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 11 x 8-inch (28 x 20 cm) baking dish.
In the baking dish, combine the brown sugar and melted butter. Spread out evenly.
Arrange the pineapple slices over the sugar mixture in an even layer, cutting them to fit, as needed. Place a cherry at the centre of each pineapple slice.
In a bowl, combine the flour and baking powder.
In another bowl, whisk the butter and eggs. Gradually add the sugar while whisking until smooth. Add the dry ingredients alternating with the milk. Spread over the pineapple slices.
Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 10 minutes. Pass a thin blade between the side of the baking dish and the cake. Turn the cake over onto a serving dish while still hot. Let cool for 1 hour before serving.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.