Soften 200 g butter and leave it out for about 2 hours until it reaches room temperature.
Preheat your oven to 325°F (165°C).
In a mixing bowl, beat 175 g of softened butter with 3/4 cup white sugar until fluffy, which should take about 10 minutes.
Add the 3 eggs one at a time, mixing well after each addition. Then, mix in 2 tsp vanilla essence and 1 tsp lemon zest.
In another bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp cinnamon, and a pinch of salt.
Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup pineapple syrup or juice, until you achieve a smooth batter.
Generously grease a cake pan with remaining 25 g of butter.
Melt the remaining butter and pour it into the prepared pan, then swirl it around to coat the bottom evenly.
Sprinkle 1/2 cup brown sugar over the melted butter.
Arrange the pineapple slices in a decorative pattern in the pan and place the halved maraschino cherries in the center of each pineapple slice.
Pour the batter over the pineapple and cherries in the pan, then gently tap the pan to release any air bubbles.
Bake the cake for about 45 minutes, or until it turns golden brown and a skewer inserted into the center comes out clean.
Allow the cake to cool for 5-10 minutes, then carefully flip it onto a plate to release.
