Serving: 8-10 pieces | Type: Dessert/Baked

Ingredients:

Method:

1. Preheat oven to 350F.
2. In a small, microwave-safe bowl, melt the butter for about 1 minute.
3. Pour the melted butter into a 9-inch  cake pan. Use your finger to run a bit of butter around the side of the pan so it’s well-greased.
4. Evenly sprinkle the brown sugar over the butter.
5. Add 1 whole pineapple slice to the center of the pan.
6. Halve the remaining slices vertically. Stagger them in a fan-like fashion going around the cake.
7. Place the remaining slices around the sides of the cake pan with the curved side pointing down toward the bottom of the pan.
8. Place 1 cherry in the center of the whole pineapple slice in the middle of the pan.
9. Place 1 cherry in the center of the whole pineapple slice. Then cut the rest of the cherries in half and place in the center of each fanned pineapple slices; set pan aside.
10. In a large bowl, whisk together flour, granulated sugar, baking powder, salt; set aside.
11. In a separate small bowl, whisk together the egg, yogurt, sour cream, vegetable oil and vanilla.
12. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Small lumps will be present, don’t overmix or try to stir them smooth.
13. Gently pour the batter out into cake pan, being careful to not disturb the pineapple slices.
14. Place pan on a cookie sheet (to catch anything that does overflow) and bake for about 40 minutes, or until center is set and not jiggly, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Only go down about 1-inch with the toothpick, not all the way to the bottom where you’ll hit gooey pineapple juice.
15. Place pan on a wire rack and allow cake to cool for at least 30 minutes before inverting, slicing, and serving.