Preheat your oven to 350°F.

Cream together the butter and sugar.

Add the yogurt, then the eggs one at a time, mixing until smooth.

In a separate bowl, whisk the flour, baking powder, and salt.

Whisk the milk and vanilla extract in a separate jug.

Add half of the dry mixture to the butter mixture and mix to combine.

Add the milk mixture and mix to combine.

Finish by adding the rest of the dry mixture and mix to combine.

Grease an 8" pan with nonstick cooking spray and line with a parchment round.

Place the pineapple rings on the greased, parchment lined pan.

Place a maraschino cherry in the middle of each ring.

In a small sauce pan, add the sugar and water.

Turn the stove to medium heat, swirling the pan constantly until you reach an amber color.

Pour the caramel over the pineapple.

Scoop the batter over the caramel covered fruit and spread out.

Bake the upside down cake in the preheated oven for 25-30 minutes, or until the top is golden and a toothpick inserted comes out with a few moist crumbs.

When the cake comes out of the oven, run an offset spatula through the sides of the pan to release the edges.

Let the cake cool for 5 minutes, run the spatula around the sides again, then invert it onto a serving plate.

Slice and enjoy.