Step 2

Preheat the oven to 350° F. Gather all ingredients. Use 2 teaspoons of the butter to coat every inch of two 8-ounce ramekins. Then, sprinkle one teaspoon of sugar into each ramekin, and tilt around to cover every surface. This butter and sugar crust will keep the cakes from sticking to the ramekin.

Step 5

First make the pineapple topping: In a small skillet over medium-low heat, melt the brown sugar and the 2 tablespoons butter. When the sugar is melted, scrape the mixture into the two ramekins, trying to divide it as evenly as possible.

Step 8

Then, place one pineapple ring in the center of each ramekin. Slice up the remaining rings and arrange around the whole ring in order to cover the entire bottom of the ramekin. In the middle ring, Place one cherry half with the curved side up. Set aside while making the cake batter.

Step 11

Now, make the cakes: In a medium bowl, beat together the softened butter and sugar using an electric mixer on medium. Beat for 1 minute, until fluffy and homogenous. Then, add the vanilla and almond extracts, followed by the the egg, mixing well. Add the flour, pinch of salt, and baking powder. Beat well. Finally, add the buttermilk. Once combined, divide the batter evenly between the ramekins and bake for 30 minutes. Use a toothpick to test the center of the cake to ensure it's done. Be careful not to poke all the way down to the caramel, because then the toothpick will come back wet.

Step 14

Let cool 10-15 minutes before inverting onto plates and serving.