Preheat oven to 350 F.

Grease and line a 9 inch round cake pan with parchment paper.

Melt the 1/4 cup butter in the microwave or in a small saucepan over low heat. Stir the sugar into the melted butter.

Spread the brown sugar mixture in the bottom of the cake pan.

Remove the slices of pineapple from the can, reserving a half cup juice -- you will need it later in the recipe.

Arrange one pineapple slice in the center of the pan and then add pineapple slices in a circle pan around it. You can cut slices to fill in gaps as you meet the edge of the pan. Bonus points for lining the sides of the pan with pineapple chunks.

Cut each maraschino cherry in half. Place cherry half inside the center of each pineapple ring on the cake and at the center of a cupcake, and in between rings. If there is additional pineapple tidbits left over, you can chop it finely and squeeze it in any gaps.

Sift together the flour, baking powder, salt, and spices into a small bowl.

In the bowl of a stand mixer using the paddle attachment, beat the stick of butter slowly on low speed until smooth, about 2 minutes.

Turn the mixer up to medium speed and gradually add in the sugar, beating until light and fluffy, about 4 minutes.

Add in eggs one at a time, beating well after each addition and scraping bowl, and vanilla.

Add the flour mixture, alternating with the juice, beginning and ending with the dry ingredients. You can do this in 2 or 3 additions. Then, continue to beat until creamy, about 1 minute, scraping down the sides of the bowl.

Pour batter over the pineapples in the cake pan or prepared muffin cup.

Next, bake in a preheated oven until the cake (or cupcakes) springs back when lightly touched and the sides of the cake begin to pull away from the pan, 45-55 minutes for the cake, or 20-30 minutes for the cupcakes.

Cool cake on wire rack for 10 minutes, then run a knife around the edge and invert onto a serving plate and lift off the pan.

Serve slightly warm or at room temperature. Some vanilla ice cream on the side is quite nice.

Wrap in plastic wrap and store at room temperature for up to 2 days.