Preheat oven to 350°F.

In a 9-inch square pan, heat and caramelize ¾ cup sugar over medium heat until light brown in color. Add water and cook for 1-2 minutes or until incorporated.

Arrange pineapple rings over the caramelized sugar and place a cherry in the center of each ring. Set aside.

Sift together cake flour, salt and baking powder. Set aside.

In a mixing bowl with paddle attachment, cream butter and sugar at medium speed, until light and fluffy. Add eggs, vanilla extract, milk and water and continue mixing for around 1 ½ minutes until combined.

At low speed, gradually add dry ingredients to the wet ingredients, scraping sides of bowl occasionally. Increase speed to medium and mix for another 1 ½ minutes. Pour the batter into the prepared pan.

Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Baking time may vary, depending on the oven so start checking the cake for doneness at 30 minutes time.

Allow the cake to cool for 5 minutes in pan. Then run a paring knife or spatula around the edges of the cake and gently invert onto a serving platter. Allow the cake to cool completely before slicing.

Serve and enjoy!