Preheat the oven to 350°F (180°C) and generously butter a 9x13-inch (23x33cm) baking pan. Set aside.

In a small saucepan over medium-low heat, combine butter and brown sugar and simmer until the sugar is dissolved in about 2-3 minutes. Pour into the prepared baking pan.

Drain the pineapple rings and reserve ½ cup (4floz/120ml) of juice. Arrange as many rings 4 x 3 or as you can fit in a single layer in the pan on top of the butter and brown sugar mixture.

Place a maraschino cherry in the center of each pineapple ring.

In a medium mixing bowl, combine the flour, baking powder and salt, mix well and set aside.

Using a stand mixer (or electric hand mixer) cream together the butter with both sugars on high speed until light and fluffy, around 3 minutes.

Whisk in one egg at a time until fully incorporated.

Then mix in the dry ingredients until it comes together and resembles bread crumbs.

Slowly stream in milk, reserved pineapple juice and almond extract. Mix until just combined and the batter is light and fluffy.

Carefully spread the batter over the pineapples and then bake for 35-40 minutes, until a wooden skewer inserted into the center comes out clean.

Let the cake cool for 10 minutes in the pan before inverting onto a serving tray.

This cake is best the day it is made, but you can store leftovers covered at room temperature for up to 2 days.