Mix flour with baking powder, baking soda in a bowl and set aside. This is your dry ingredients.

Start by making the caramel layer. Take sugar in a saute pan and place on high heat. Let the pan heat up until the sugar around the sides of the pan starts to melt. Swirl the pan gently so the sugar melts more evenly. Don’t stir the pan, gently swirl it around. Once all the sugar is melted, reduce the heat and add in butter and mix well. Let the butter mix into the sugar and get into a caramel sauce.

Pour this caramel sauce into the prepared baking pan on the parchment paper. Spread evenly to coat the base. Now place the pineapple slices on the caramel. I placed around 8 slices of pineapple in the pan. Arrange cherries as per your liking. Set this aside.

Now make the batter. Take softened butter, sugar, vanilla, oil in a mixing bowl and cream it for 2 to 3 minutes until it gets fluffy using an electric beater. Add in egg one at a time and cream again till evenly mixed. Add in yogurt and cream together.

Now add in half of the dry ingredients into the egg butter mixture, pour in the milk and mix gently using an electric beater. Now add in the remaining dry ingredients and mix again till it forms into a smooth batter.

Remove the baked cake from oven and allow to cool for 3 to 4 minutes, flip over and gently peel off the parchment paper. Let it cool completely for few hours before slicing and serving.