Sift all-purpose flour, baking powder, baking soda, and salt into a large bowl. Preheat the oven to 350°F (180°C).
Spray a 9 inch (10 cups/2.4 liters) bundt pan. Pour melted butter into the pan and sprinkle ¼ cup (45g) brown sugar evenly over the butter. Line bottom and sides of the pan with pineapple slices. Place a glazed cherry in the middle of each pineapple slice.
In a large bowl, beat the butter and remaining ¾ cup (135g) brown sugar until smooth, about 2 minutes. Beat in the eggs followed by plain yogurt and vanilla extract.
Add half the flour mixture and half of the milk. Beat on low speed. Then add remaining flour mixture and milk. Continue to beat until combine.
Pour batter into Bundt pan over the pineapple slices and cherries.
Place in the preheated oven and bake for 55 to 60 minutes or until a pick inserted into the thickest part comes out clean.
Allow cake to cool in pan for 5 minutes. Then invert cake onto a plate.