Grease the ramekins and set aside.

If using canned fruits, drain the water and wash them once and set aside. If using fresh ones, chop them according to the ramekin size.

Cut the butter into small chunks. I rely on the butter stick cover for my measurements. I chopped ½ tbsp. For each mold and further cut them into small pieces.

Preheat the oven to 350 degrees F.

Add 1 tbsp of cane sugar to each ramekin mold and spread evenly.

Then add the butter pieces and place them on a baking tray.

Bake them for about 10 minutes until the butter and sugar melts and forms the caramel like below.

While the caramel is getting cooked, made the cake batter.

Preheat the oven to 350 deg F.

Add the yogurt and sugar in a wide bowl and whisk them together. Make sure the sugar is dissolved.

Now add the baking powder, baking soda, and salt. Mix them and let it sit for 5 minutes.

The mixture will be emulsified now. Add the vanilla extract and whisk again.

Now slowly pour the oil and whisk the mixture. This helps in excellent emulsification.

Sieve the APF and corn starch to this wet mix and combine gently.

Make sure there aren't any lumps. Now the cake mix is ready.

After 10 minutes, remove the ramekins from the oven.

Carefully place the pineapple slice in the bottom and then put the cherry in the middle.

Now using a cookie scooper or ice cream scooper drop the batter slowly and evenly on all the ramekins. I used my 1 tbsp cookie scooper, and I poured 2 tbsps of batter in each ramekin.

Tap them once carefully and bake them in the preheated oven at 350 deg F for 25 to 30 minutes or until a toothpick when inserted in the middle comes out clean.

After the cake is made, let it cool for 10 to 15 minutes.

Slowly run the knife around the ramekin edges and loosen the cake.

Invert it onto a plate and tap it and it should come out clean like below.

Let it chill again for 5 to 10 minutes before serving.