Pineapple Upside Down Yogurt Cake is an easy dessert recipe for super moist homemade pineapple upside-down cake. This cake is made with olive oil and yogurt, and has a buttery-sweet brown sugar topping!
Servings : 10
Prep Time 20 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr20 minutesmins
Ingredients
FOR THE CAKE
6to 8 pineapple rings(fresh or canned)
6to 8 STAR Maraschino Cherries
1-1/2cupsall-purpose flour
1-1/2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
3/4-cupnonfat yogurt(I always use Dannon)
2large eggs
1teaspoonpure vanilla extract
1/3-cupSTAR Butter Flavored Olive Oil
3/4-cuplight brown sugar
FOR THE TOPPING
4tablespoonsunsalted butter
3/4-cuplight brown sugar
1tablespoonbourbon
Instructions
Preheat oven to 350F.
Grease an 11x7 baking pan with cooking spray or you can also use an 8-inch cake pan or an 8x8 brownie pan.
Arrange the pineapples on the bottom of the prepared pan and add a maraschino cherry in each pineapple hole; set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl, whisk together yogurt, eggs, vanilla, olive oil, and 3/4 cup light brown sugar.
Add flour mixture to the yogurt mixture and mix just until combined and no lumps appear. Set aside.
In a nonstick skillet, melt 4 tablespoons butter over medium-high heat; add the brown sugar and bourbon and stir and cook until sugar is dissolved.
Pour the buttery mixture over the pineapples.
Pour the previously prepared batter over pineapples.
Tap the pan on the counter to settle the batter, and smooth top with an offset spatula.
Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Let stand for 30 minutes in the pan; invert onto a serving platter.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dessert
Cuisine: American
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