1. 1. Preheat the oven to 350°F (175°C).

2. 2. In a saucepan, melt 1/2 cup of butter and mix in 1 cup of cane sugar until well combined.

3. 3. Pour the mixture into a round cake pan.

4. 4. Arrange cherries and crushed pineapple on top of the sugar mixture in the pan.

5. 5. In a bowl, mix 2 cups of all-purpose flour, 1 cup of whole milk, and 1/2 cup of cane sugar until smooth.

6. 6. Pour the batter over the cherries and pineapple in the cake pan.

7. 7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.

8. 8. Allow the cake to cool for 10 minutes before flipping it onto a serving plate.

9. 9. Serve slices of the cherry pineapple upside-down cake and enjoy!