Preheat oven to 350 degrees F.
In a mixing bowl, beat butter for a few minutes or until light and fluffy. Run the spatula around the edges (the butter tends to clump together).
Next add in cream cheese and beat for 2-3 minutes or until light and fluffy.
Add in sugar and cream for a good 4-5 minutes or until, you guessed it right! Light AND Fluffy!
Next, add eggs one at a time, beating for 30 seconds on medium speed with each addition.
Add in vanilla extract and mix.
In a separate bowl, mix together flour, salt and baking powder.
Add the flour mixture in batches into the batter and mix on medium speed until all of the flour is fully incorporated and the batter looks smooth.
To prep the cake batter for the oven, pour melted butter into a 9" spring-form pan.
Next, sprinkle on the brown sugar and pat down using a spatula or fork.
Next, pop open the pineapple can using the Kitchen Mama Electric Can Opener and layer them on top of the brown sugar.
Place maraschino cherries inside the pineapple slices.
Top the slices with the cake batter and smooth it evenly.
Bake in the preheated oven for 1 hour. Mine took 1 hr and 10 mins to fully cook through. A toothpick inserted in the center should come out clean.
To serve, invert the cake onto a plate so the pineapple side is on the top. DUH!