Preheat the oven to 350°F (175°C).

In a small bowl, mix melted butter and brown sugar until combined.

Spoon the mixture evenly into the bottom of each muffin tin cup.

Place a pineapple ring on top of the butter-sugar mixture and add a maraschino cherry in the center.

In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.

In another bowl, cream together softened butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition, then stir in vanilla.

Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined.

Spoon the batter over the pineapple rings in the muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool for a few minutes before inverting onto a serving plate.