Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Total time: 2400 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 container plain yogurt; Using the container as a measure:; 5 containers flour; 1 container pineapple juice; 2 containers brown sugar; Liquid caramel; 1 large can pineapple in its juice; 1 slice pineapple, chopped; 1 jar maraschino cherries; 1 packet baking powder; 4 eggs; Butter for the pan

Zaya D'Méndes @cook_12678068

I've been wanting to make this recipe for a while, and today I made it to treat my family.

Zaya D'Méndes @cook_12678068

I've been wanting to make this recipe for a while, and today I made it to treat my family.

Saved

Ingredients

40 minutes

8 servings

1 containerplain yogurt
Using the container as a measure:
5 containersflour
1 containerpineapple juice
2 containersbrown sugar
Liquid caramel
1large can pineapple in its juice
1 slicepineapple, chopped
1 jarmaraschino cherries
1 packetbaking powder
4eggs
Butter for the pan

Saved

Steps

40 minutes

1

Preheat the oven.
2

Prepare the pan: first, grease the pan with butter and then pour the liquid caramel, making sure to cover the entire bottom surface. Add the pineapple slices and place a cherry in the center of each slice. Set aside.
3

Separate the egg whites and yolks. Beat the egg whites until stiff peaks form. Set aside.
4

In a separate bowl, beat the yolks with the sugar and add the yogurt and the glass of juice. Mix well.
5

Gradually add the flour mixed with the baking powder and continue mixing until the batter is smooth.
6

Then, add the chopped pineapple and stir with a wooden spoon to combine.
7

Finally, gently fold in the beaten egg whites into the mixture using a folding motion.
8

Bake at 250°F (120°C) for about 40 minutes or until the cake pulls away from the sides of the pan.