Prepare the Pineapple Layer:

• Preheat oven to 350°F. Grease a 9-inch cake pan, line with parchment paper, and set aside.
• In a saucepan over medium heat, combine crushed pineapple, brown sugar, and lemon juice.
• In a small bowl, mix cornstarch and water until smooth, then gradually stir into the pineapple mixture.
• Cook until thickened (about 2 minutes), then pour into the prepared cake pan. Let cool.

2️⃣ Make the Cake Batter:

• In a bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
• In a stand mixer, beat butter and sugar until just combined. Scrape the sides, then mix in mayonnaise and almond extract.
• Whip on medium speed for 5 minutes until pale and fluffy.
• Add eggs, one at a time, mixing for 30 seconds each.
• Mix in half the flour mixture, then gradually add milk. Finish with the remaining flour mixture and mix for 30 seconds.

3️⃣ Assemble and Bake:

• Pour batter over the cooled pineapple layer, smoothing the top. Tap gently on the counter to release air bubbles.
• Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 15-20 minutes, then run a knife around the edges and invert onto a plate. Remove parchment paper.

4️⃣ Chill and Serve:

• Cool for another 15 minutes, then cover and refrigerate for at least 2 hours before serving.
• Garnish with whipped cream and maraschino cherries before serving.