yield: serves 8
prep time: 30 min.
total time: 3 hours
What a great dessert to start off the month of Spring! The caramelized pineapple rings and the dense/moist vanilla base cake are delicious. Most pineapple upside-down cakes include maraschino cherries for the topping, but these technically aren’t very healthy for you. Remember my motto: “Just As Tasty & Twice As Healthy”. Even though it might seem more difficult than it really is, you’ll be making this cake for every Spring event you attend.
1/4 cup butter, melted
1/2 cup packed light brown sugar
sliced pineapple rings (6 canned slices)
1 2/3 cups sifted all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, melted
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 cup yogurt
1/2 cup milk
1/4 cup pineapple juice
1 tbsp. vanilla extract
Preheat oven to 350 degrees Fahrenheit.
Prepare the topping: Pour the melted butter into a 9 in. cake pan. Trickle the brown sugar over the butter. Place the pineapple slices evenly, making sure not to overlap. Set to side.
Prepare the cake: Combine sifted flour, baking powder, baking soda, and salt in a medium mixing bowl. Set to side. Melt the butter in a large mixing bowl. Whisk in the granulated sugar and brown sugar until gritty. Then continue to whisk in the egg, yogurt, milk, pineapple juice, and vanilla extract. Your batter will be quite thick once you slowly combine the dry mixture to the wet ingredients.
Pour batter into your desired cake pan. Make sure to collect every last bit of batter in the bowl. Bake for 40-48 minutes. Once the cake has baked for 20 minutes, loosely cover the surface of the cake with aluminum foil to keep from browning/burning. Let cool for 10 minutes before removing from pan.
Place cake on a cake stand or plate. Enjoy this lovely spring dessert!
Love, Makena 🙂