Once it’s upside down, leave the pan to sit for 5 to 10 minutes to make sure all the delicious brown sugar goodness is soaked in the cake. You can serve it warm or let it cool completely then slice and serve.
Ezoic
Table of Contents hide
1 Ingredients
2 Instructions;
Ingredients
Topping;
3 tablespoons (43 grams) butter, melted
½ cup (100 grams) brown sugar, tightly packed
9-10 slices canned pineapple in juice
Cake Batter;
1 ½ cups(180 grams) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup(76 grams) butter, melted
½ cup (100 grams) brown sugar, tightly packed
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Ezoic
¼ cup (50 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
⅓ cup (80 ml) milk
¼ cup pineapple juice, reserved from can
⅓ cup Greek yogurt
Instructions;
Topping;
Pour melted butter into a 9-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 centre 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 yoghurt 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 centre 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.
