Preheat your oven to 350°F (177°C), adjust a rack to the middle position. 

In a small pan, compine the butter, brown sugar, vanilla, and salt from the topping ingredients. Cook them together over medium heat until bubbly. 

Arrange the pineapple slices on the surface of the caramel in whatever pattern or design you choose. Place a cherry in the center of each ring. 

Whisk together the flour, salt, and baking powder, and mace in a bowl, set aside.

In another bowl, whisk together the eggs and vanilla. 

In a stand mixer, cream together the butter and sugar until fluffy and light colored, 4–5 minutes. 

Add the egg mixture in four additions, completely combining after each addition. 

Add the dry ingredients alternating with the sour cream—3 additions of dry with 2 additions of cream between them. 

Make sure the batter is well mixed by stirring through it a couple times with a spatula.

Pour the batter onto the caramel in the prepared cake pan. Smooth with a spatula.

Let the cake cool on a wire rack somewhat, about 15 minutes. Loosen the cake from the edges of the pan with a butter knife or small spatula. (If you wait until the cake is completely cooled, it will be harder to remove from the pan.)

Flip the cake pan over onto a cutting board or large platter and lift it off the cake. 

Beautiful! Enjoy the cake with some good vanilla ice cream, or just on its own.