Preheat the oven to 350 degrees. While preheating, place the 1/4 cup butter into a 9″ x 13″ pan and place in the oven until it’s melted. Remove pan from oven, and evenly sprinkle the brown sugar onto the melted butter. Arrange the pineapple slices on top of the melted butter  and put a maraschino cherry in the middle of each pineapple slice. Set aside.

In a standing mixer with a paddle attachment, beat the sugar, butter, and vanilla together on medium/high for a few minutes until the mixture is light and fluffy and white in color. While mixing on low, add the room temperature eggs one at a time just until combined.

In a separate bowl, sift the flour, salt, and baking soda together. Add the dry ingredients and buttermilk to the butter mixture in three additions starting and ending with the dry ingredients. 

Pour the batter on top of the pineapple-lined baking dish and spread evenly. Place the cake in the oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes before turning out onto a dish or a sheet of parchment paper. Drizzle with caramel sauce if desired.