Pineapple Upside Down Cake - Kelvin's Kitchen

Pineapple Upside Down Cake Recipe: Ingredients Topping • 3 tablespoons butter, melted • ½ cup brown sugar, tightly packed • 9-10 slices canned pineapple in juice • 5-7 maraschino cherries Cake Batter • 1 ½ cups all-purpose flour • ½ teaspoon baking powder • ¼ teaspoon baking soda • ¼ teaspoon salt • ⅓ cup butter, melted • ½ cup brown sugar, tightly packed • ¼ cup granulated sugar • 1 large egg • 1 teaspoon vanilla extract • ⅓ cup milk • ¼ cup pineapple juice, reserved from can • ⅓ cup greek yogurt
Instructions Topping Pour melted butter in a 9 or 10-inch round cake pan and sprinkle the brown sugar over the butter. Remove the pineapple slices from the can, reserving juices for later. Arrange 7 pineapple rings to cover the bottom of the pan. Cut some of the rings in half to line the sides of the pan. Place one maraschino cherry in the center of each pineapple ring and in between each where there is a hole. Cake Batter Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice, and greek yogurt and whisk until just combined. Stir in baking powder, baking soda, and salt. Slowly add in flour and mix until just combined. The batter will be thick. Pour the batter into the pineapple-lined baking pan. Bake in the 350-degree oven for 40-45 minutes or until a toothpick inserted in the center comes out clean. Gently run a knife around the edges of the pan to loosen the cake. Top the pan with a serving dish and invert the cake onto the serving dish. Leave the pan on top of the cake for 5-10 minutes to ensure all the brown sugar and butter syrup soaks into the cake. Enjoy! Buen Provecho!