Preheat your oven to 350°F (175°C).

In a large mixing bowl, crack the eggs and beat them lightly. Add the melted butter, pineapple juice, milk, and vanilla cake mix. Mix with a hand mixer on low speed for 1 minute, then increase to high speed for 1 minute, until the batter is smooth. Set aside.

Spray a 10-inch round cake pan or a 9x13-inch deep baking dish with nonstick cooking spray.

Arrange the pineapple slices evenly in the bottom of the prepared pan. Place a maraschino cherry in the center of each pineapple ring.

In a small bowl, combine the brown sugar and 1/4 cup melted butter until well mixed. Spoon and spread the mixture evenly over the pineapple slices.

Evenly place the thin slices of cold butter over the brown sugar mixture.

Carefully pour the prepared cake batter over the pineapple layer and spread it evenly.

Bake for 25–35 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 30 minutes to 1 hour.

Carefully run a knife around the edges of the pan, place a serving platter over the cake, and quickly invert it. Lift the pan away carefully.

Allow the cake to cool completely to room temperature before slicing and serving.