Ingredients
Method
- Pour the melted butter into a 9 or 10-inch round cake pan.
- Sprinkle the brown sugar evenly over the butter.
- Place the pineapple slices to cover the bottom of the pan.
- Arrange a maraschino cherry in the center of each pineapple ring and in between the rings.
- Preheat the oven to 350F (175C).
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.
- Add the egg, vanilla, milk, pineapple juice, and Greek yogurt. Whisk until combined.
- Stir in the baking powder, baking soda, and salt.
- Gradually add the flour and mix until just combined. The batter should be thick.
- Pour the batter over the arranged pineapple and cherries in the pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake rest for 5-10 minutes in the pan to absorb the syrup.
- Run a knife around the edges to loosen, then invert onto a serving dish.
Notes
Pro Tips:
Melt the butter directly in the cake pan. Place the pan over low heat, add the butter, and swirl until melted. Sprinkle the brown sugar evenly on top. This method gives you an even caramel layer without extra dishes. Arrange pineapple rings tightly. Place the rings snugly so they cover the entire bottom of the pan with no large gaps. Tuck a maraschino cherry into the center of every ring and press halved cherries into the spaces between rings for a polished look once flipped. Pat the pineapple slices dry. Excess juice can thin out the caramel and make the topping runny. Lay the rings on paper towels and blot both sides before arranging them in the pan. Do not overbake. Start checking at 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Overbaking dries out the crumb and can scorch the sugar topping. Invert within 5 to 10 minutes. Let the cake rest just long enough for the caramel to thicken slightly, then flip it onto a serving plate. If you wait too long, the sugar hardens and the cake will stick. If that happens, place the pan back over low heat for a minute to re-melt the caramel and try again.
Melt the butter directly in the cake pan. Place the pan over low heat, add the butter, and swirl until melted. Sprinkle the brown sugar evenly on top. This method gives you an even caramel layer without extra dishes. Arrange pineapple rings tightly. Place the rings snugly so they cover the entire bottom of the pan with no large gaps. Tuck a maraschino cherry into the center of every ring and press halved cherries into the spaces between rings for a polished look once flipped. Pat the pineapple slices dry. Excess juice can thin out the caramel and make the topping runny. Lay the rings on paper towels and blot both sides before arranging them in the pan. Do not overbake. Start checking at 40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Overbaking dries out the crumb and can scorch the sugar topping. Invert within 5 to 10 minutes. Let the cake rest just long enough for the caramel to thicken slightly, then flip it onto a serving plate. If you wait too long, the sugar hardens and the cake will stick. If that happens, place the pan back over low heat for a minute to re-melt the caramel and try again.