Preheat the Oven: Set your oven to 350°F. Grease an 18x13-inch baking pan and set it aside.

Prepare the Butter Mixture: In a medium pot, melt 1 cup of butter over medium heat. Add ½ teaspoon of salt. Set the remaining 1 cup of butter aside to soften for later use.

Make the Caramel Base: Stir 2 cups of brown sugar into the melted butter in the pot. Bring the mixture to a boil, stirring frequently. Once boiling, continue to cook for 1 minute, then pour the mixture into the prepared baking pan.

Arrange the Pineapple: Drain the pineapple rings, reserving 1 cup of the juice. Place the pineapple rings on top of the caramel layer in the pan, and place a cherry in the center of each ring. Set the pan aside.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.

Cream the Butter and Sugars: In another medium bowl, use a hand mixer to beat the softened butter, 1 cup of granulated sugar, and the remaining 1 cup of brown sugar until well combined. Add the eggs and blend until smooth.

Combine the Wet and Dry Ingredients: Gradually add the flour mixture to the butter and sugar mixture, beating until well combined.

Add the Final Ingredients: While continuing to mix, add the sour cream, 1 cup of reserved pineapple juice, and almond extract to the batter.

Assemble the Cake: Carefully spread the batter over the pineapple rings in the pan, ensuring an even layer.

Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 30 minutes.

Invert and Serve: Run a sharp paring knife or rubber spatula around the edges of the pan. Place a serving platter larger than the cake over the pan. With one hand on the platter and the other on the bottom of the pan, carefully flip them over together. Let the cake sit for a few more minutes with the pan still covering it, then gently remove the pan to reveal the cake.