Preheat oven to 350°F
Line a 13" x 9" pan with parchment paper
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, beat together shortening, sugar and vanilla together, until smooth.
Add half of flour mixture and half of buttermilk alternatively, continue to beat.
Add remaining flour and beat just to incorporate flour.
Beat in remaining buttermilk and pineapple juice, until smooth and creamy.
Pour melted butter into prepared pan.
Sprinkle brown sugar over melted butter.
Line pineapple slices over butter and brown sugar.
Place cherries in centre of each pineapple slice and between the slices and the corners of the pan.
Pour cake batter evenly over pineapple slices.
Bake in preheated oven for 50-55 minutes or until a toothpick inserted in centre comes out clean.
Allow cake to cool for 5 minutes in pan.
Flip pan over onto a serving plate or tray and allow to rest with pan in place for 10 minutes.
Remove pan and carefully peel parchment paper off top of cake.
Cut into 12 equal pieces and serve warm.
