Method For Pineapple Topping

1. In a saucepan, take brown sugar and unsalted butter. Heat till it caramelizes. It should be slightly grainy.
2. Place the canned pineapple slices in the prepared 6-inch tin. One whole slice in the middle, then half-cut slices around the middle slice and on the sides to fill the gap. Place cherries in between the holes.
3. Pour the caramel over the slices and spread evenly. 

Method For Cake Batter

1. Preheat the oven to 180˚C (OTG Mode: upper rod + lower rod + fan). Grease a 6-inch round tin with some oil.
3. In a bowl, mix milk and apple cider vinegar. Stir and keep it aside. 
4. In a new bowl, cream butter, and sugar together until pale and fluffy. Now add curd and vanilla essence. Mix this well. 
5. Sift all dry ingredients, i.e., flour, baking soda, baking powder, and salt, in another bowl. Give it a mix. 
6. Add dry ingredients and buttermilk alternatively into the creamed butter-sugar mixture. Starting and ending with the dry ingredients batch, combine everything well, making sure no lumps are there in the batter.
7. Pour the batter over the caramelized pineapple slices. Bake at 180C (OTG mode: lower rod only) for 20-25 minutes. 
8. Once baked, demould to reveal the beautiful pineapple pattern.