Description
Quick and easy; tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.
Ingredients
- 2 cups all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup plain yogurt
- ¼ cup canola oil
- 1 teaspoon vanilla extract
- 1 ½ cups pineapple tidbits in juice, drained and juice reserved
- ⅓ cup reserved pineapple juice
- ¼ cup chopped pecans
- ¼ cup brown sugar
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
- Combine flour
- white sugar
- 1/4 cup brown sugar
- baking powder
- baking soda
- and salt in a bowl. Whisk egg
- yogurt
- canola oil
- and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed; pour into prepared baking dish.
- Stir pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr 10 mins
Servings: 9