Use a sieve to strain your canned pineapple juice into a jug. You’ll need 80ml of it. Set aside.
Add your melted butter to a 9-inch cake tin with at least 2-inch-high sides. Use a pastry brush to spread around. Add the brown sugar and spread evenly. Arrange the pineapples neatly on top. Add maraschino cherries in the centre of the pineapple pieces. Set aside.
Add the flour, salt and baking powder into a medium mixing bowl and use a whisk to combine.
To a separate large bowl add the butter, brown sugar, granulated sugar and vanilla extract and use an electric hand mixer to beat for 3 minutes until pale and fluffy. Add the eggs one at a time, beating each time, then add the Greek yogurt and mix. Next, add the flour mixture and pineapple juice and mix until your batter forms. Scrape the owl down and mix for a final 1-20 seconds.
Pour the batter into the cake tin and bake for 30minutes, then take out of the oven and cover with foil. Bake for a further 15 minutes. Take it out of the oven and allow to cool, covered, for 5 minutes before placing a plate on top and flipping it over using oven mitts. If any of it sticks to the cake pan just shovel it out and patch it up. Slice and serve with whipped cream!
This cake can be stored in an airtight container for up to three days, but is best eaten the day it’s made.