Pineapple Upside Down Yogurt Cake

Step 1

Preheat oven to 350F.

Step 2

Grease an 11×7 baking pan with cooking spray or you can also use an 8-inch cake pan or an 8×8 brownie pan. Arrange the pineapples on the bottom of the prepared pan and add a maraschino cherry in each pineapple hole; set aside.

Step 3

In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

Step 4

In a large bowl, whisk together yogurt, eggs, vanilla, olive oil, and ¾ cup light brown sugar.

Step 5

Add flour mixture to the yogurt mixture and mix just until combined and no lumps appear. Set aside.

Step 6

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.

Step 7

Pour the buttery mixture over the pineapples. Pour the previously prepared batter over pineapples.

Step 8

Tap the pan on the counter to settle the batter, and smooth top with an offset spatula.

Step 9

Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Step 10

Let stand for 30 minutes in the pan; invert onto a serving platter. Cut and serve.