Pineapple Upside-Down Cake Recipe

An Italian in my Kitchen
45 min Prep: 15 min Cook: 30 min
Serves: 8 Save

Ingredients (17)

  • PINEAPPLE BASE:
  • 3 tablespoons butter (melted cooled)
  • ⅓ cup brown sugar (lightly packed)
  • 6 pineapple slices well drained (in syrup or juice, I used syrup)
  • 6 maraschino cherries (if desired)
  • FOR THE CAKE:
  • 2 cups cake/pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 pinch salt
  • 2 large eggs (room temperature)
  • 1 large egg yolk (room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • ½ cup plain yogurt (room temperature - I used whole fat yogurt)
  • ¼ cup + 2 tablespoons milk (room temperature - I used 2%)
  • For room temperature, remove the ingredients from the fridge about 30-45 minutes before using.:

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Directions

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