In a heavy bottomed pan bring water and sugar to boil.

Peel, core and slice the pineapple and add the slices to the boiling syrup.

Let it boil on medium to low flame for 10-15 minutes until the pieces are tender.

Switch off stove and let it cool.

In a saucepan, mix together both sugar to melted butter and heat until sugar dissolves.

Remove from flame and add milk.

Mix it well until combined.

Add curd and mix well. It will be warm at this stage. You can use it directly into the batter.

Mix together flour, baking powder and baking soda.

Pour the curd, butter and sugar mixture into the flour and whisk until you get a smooth batter.

Remove the pineapple slices from the syrup.

Preheat oven to 175°C.

In a deep 9" pan, pour melted butter and sprinkle brown sugar evenly.

Arrange the pineapple slices on top. You can slice it into half to fit the pan.

You can also add cherries in the centre of each pineapple slice.

Pour the batter on top.

Bake for 40-45 minutes in the preheated oven or until a tooth pick insertedcomes out clean.

Remove the pan to counter and let it sit for 5-10 minutes.

Place a serving plate on top and flip the tin.

Gently remove the tin and let the cake cool down in the plate.

Slice it into wedges and enjoy..