Ingredients:

For the Topping:

· 1/4 cup (60g) unsalted butter, melted

· 1/2 cup (100g) brown sugar (light or dark)

· 1 can (about 400g) pineapple slices, drained (reserve juice)

· Maraschino cherries or fresh cherries (optional, for garnish)

For the Cake:

· 1 1/2 cups (180g) all-purpose flour

· 1 tsp baking powder

· 1/2 tsp baking soda

· 1/4 tsp salt

· 1/2 cup (120g) unsalted butter, softened (or vegetable oil)

· 3/4 cup (150g) sugar (granulated or coconut sugar)

· 3/4 cup (180ml) pineapple juice (from the canned pineapple or fresh juice)

· 1 tsp vanilla extract

· 1/4 cup (60g) yogurt (or plant-based yogurt for vegan option)

Instructions:

1. Prepare the Topping:

· Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper or butter and flour the pan to prevent sticking.

· In a small bowl, melt the butter for the topping and pour it into the bottom of the cake pan.

· Sprinkle the brown sugar evenly over the melted butter.

· Arrange the pineapple slices over the sugar, and place a cherry in the center of each pineapple slice (optional, but adds a nice touch of color).

2. Prepare the Cake Batter:

· In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

· In a large mixing bowl, beat the softened butter and sugar together until light and fluffy (about 3-4 minutes).

· Add the pineapple juice, yogurt, and vanilla extract to the butter-sugar mixture. Mix well until smooth.

· Gradually add the dry ingredients into the wet mixture, and mix until just combined. Be careful not to overmix, or the cake may become dense.

3. Assemble the Cake:

· Pour the cake batter over the prepared pineapple slices in the pan. Smooth the top gently with a spatula.

· Tap the pan lightly on the counter to remove any air bubbles and ensure the batter is evenly spread.

4. Bake the Cake:

· Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

· The cake should be lightly golden and spring back when gently pressed.

5. Cool and Flip:

· Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes.

· After cooling slightly, run a knife around the edges of the cake to loosen it from the pan.

· Place a plate or serving platter over the cake pan, and carefully flip the cake over. The pineapple topping should now be on top, beautifully caramelized.

· Let the cake cool completely before slicing and serving.

Tips & Tricks:

1. Pineapple Topping:

o Make sure to use well-drained pineapple slices to prevent excess moisture in the cake. You can use fresh pineapple if preferred, but canned pineapple works best for this recipe.

2. Sugar:

o The brown sugar caramelizes beautifully with the butter to form a sticky, sweet topping. You can use white sugar as a substitute, but brown sugar gives a richer flavor.

3. Yogurt:

o The yogurt adds moisture to the cake. You can replace it with buttermilk or plant-based yogurt (like coconut or almond yogurt) for a dairy-free version.

4. Vegan Option:

o For a vegan version, substitute plant-based butter, plant-based yogurt, and use a non-dairy milk or juice like almond milk instead of dairy.

5. Topping Variations:

o You can also add a bit of cinnamon or nutmeg to the batter for extra flavor. For a more tropical feel, try adding shredded coconut or toasted nuts on top.

Storage:

· Room Temperature: The cake stays fresh at room temperature for 2-3 days when stored in an airtight container.

· Refrigeration: If you have leftovers or if it’s a hot climate, you can refrigerate the cake for up to 1 week.

· Freezing: This cake can be frozen for up to 1 month. Wrap it tightly in plastic wrap and foil, and thaw at room temperature when ready to serve.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.