Whisk caster sugar and butter thoroughly in a bowl.

Add eggs one at a time and whisk thoroughly.

Add the flour a little at a time and again whisk thoroughly until the mixture is fluffy. Keep aside.

Take a baking tin of a size that can take 5 slices around the circumference and one in the middle. Put 3 Tbs. of sugar in it and melt it on heat until it is dark brown. Ensure that it does not burn. Spread the melted sugar evenly in the baking tin.

Place the slices of pineapple in the baking tin and each cherry in the middle of the slice.

Pour the fluffy mixture into the baking tin covering all the pineapple slices. Tap the baking tin lightly to spread the mixture.

Bake for 45 min @ 100°C in a pre-heated oven at 150°C.

Remove the cake upside-down in a plate when cool.