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Preheat the oven to 350°F (180°C). Butter a 9-inch (23 cm) round cake pan and line the base with a parchment round.
In a small bowl, whisk together the melted butter and brown sugar. Pour the mixture into the pan and spread it evenly. Arrange the pineapple rings in a single layer (break one if needed to fill the edges). Place a cherry in the center of each ring and tuck the remaining cherries into the gaps.
In a large bowl, sift together all the dry ingredients.
In another bowl, beat the eggs with the melted butter until smooth. Add the brown sugar, molasses, buttermilk, fresh ginger, and orange zest, and beat until well combined.
Pour the wet ingredients into the dry and gently fold just until no dry flour remains. Don’t overmix.
Carefully spoon the batter over the fruit and smooth the top. Bake for about 35 minutes, until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5–10 minutes, then run a knife around the edge and invert onto a serving plate. Allow it to cool for at least 30 minutes before slicing.
Just before serving, finish with a little extra orange zest and a light dusting of confectioners’ sugar.