Preheat oven at 180°c

For topping 1.place 60gm butter into a 9inch pie dish or a round cake pan. 2.sprinkle 100gm sugar 3.top with pineapple slices and arrange cherries between slices

For cake 1. In a medium bowl mix flour, baking powder, baking soda,salt and set aside 2.now in a bowl melt butter 3.Now by following sugar batter method mix sugar and butter to avoid lumps 4.Now add egg, yoghurt, milk, pineapple syrup and vanilla essence until mixed 5.Slowly mix the above mixture in dry ingredients and make aure no lumps formed and batter is thick

Now add batter into prepared pan. Make sure it does does not overflow. And if the batter exceeds the tray then put the leftover in cupcake mould

Now cover lightly withaluminium foil and bake for 40-48minutes and when done first check it by inserting toothpick and if it's still raw then bake it for more 20minutes

Allow to cool

Now invert cake on a big serving plate