• Preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan)

Topping

• Blot the canned pineapple slices dry with a paper towel to remove excess liquid and set aside the juice for later. Leave one slice whole and cut the rest in half.
• Pour melted butter into an 8x3-inch cake pan and swirl it around to coat the base and sides (I like to use a pastry brush for the sides of the pan). Evenly sprinkle brown sugar over the butter.
• Arrange the pineapple slices on the bottom of the pan, placing the full slice in the center and the half slices around it. Add cherries in the gaps, then set the pan aside.

Cake Batter

• In a bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine and set aside.
• In a large bowl, beat butter, sugar, and oil with a hand or stand mixer for 2 minutes until light and fluffy.
• Add egg and mix on low speed until well combined.
• Mix in the pineapple juice, vanilla, and Greek yogurt on a low speed until well combined. Remove any batter from the attachments, as the rest of the mixing will be done by hand.
• Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix.
• Pour the batter into the cake pan over the pineapple and cherry layer. Smooth the top and tap the pan lightly on the counter once to remove air bubbles.
• Bake uncovered for 30 minutes, then cover loosely with foil and bake for another 35 minutes, or until a skewer or thin knife comes out clean or with a few moist crumbs.
• Let the cake cool in the pan for 20 minutes, then run a thin knife around the edges to release it from the pan. Place your serving plate upside down on top of the cake pan and carefully flip the cake over. Lift off the pan to reveal that beautiful pineapple layer on top. If any slices stick to the pan, just lift them out and place them back where they belong—no one will ever know! :)
• Allow the cake to cool to room temperature before slicing and serving.