Ingredients:

  • 1/4 cup unsalted butter, melted
  • 2/3 cup light brown sugar, packed
  • 1 can (20 oz) pineapple slices in 100% juice
  • 15 maraschino cherries, patted dry
  • 1.5 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp salt
  • 1 large egg, room temperature
  • 1/2 cup plain Greek yogurt (2%)
  • 1/3 cup reserved pineapple juice
  • 2 tsp vanilla extract
  • 1/4 cup neutral oil (avocado or grapeseed)

Instructions:

  1. Preheat your oven to 350°F (175°C). Place 1/4 cup unsalted butter in a 9x13 inch baking pan and set it in the oven for 3–5 minutes until melted.
  2. Remove the pan from the oven and sprinkle 2/3 cup light brown sugar evenly over the melted butter. Use a spatula to press the sugar into a smooth, even paste across the bottom of the pan.
  3. Arrange the pineapple slices on top of the sugar layer. Place a maraschino cherry in the center of each pineapple ring and in the gaps between the slices.
  4. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  5. In a separate bowl, whisk the egg, Greek yogurt, reserved pineapple juice, vanilla extract, and neutral oil until smooth.
  6. Fold the wet ingredients into the dry ingredients until just combined. Pour the batter carefully over the fruit in the pan and smooth the top.
  7. Bake for 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes before inverting onto a serving platter.