This is my first take on this classic American cake, but it definitely won't be my last time making it. I now understand why this moist cake has been a favorite here in the US for years. I like that is not overly sweet and still have the caramelized topping.

Ingredients

115 g (1 stick) salted butter
75 g sugar
75 g brown sugar
2 eggs
1 teaspoon vanilla paste
225 g all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
120 ml milk
50 ml plain yogurt

Topping:

60 g butter
100 g Brown sugar
7 pineapple slices
7 cherries, pitted

Directions:

Preheat oven to 350℉ (180℃).

Melt the butter for the topping in a saucepan, and pour it into a 9 inch baking pan. Sprinkle with the brown sugar . Lay the pineapples and cherries on top. Set aside.

Batter:

Mix the dry ingredients in a medium bowl and set aside. Melt the butter in saucepan and whisk in both sugars, making sure there are no lumps. Whisk in yogurt, milk, vanilla and pineapple juice. Start mixing the dry ingredients and mix until it's just incorporated.

Pour the batter over the pineapples in the pan and bake the cake for about 20 minutes, then cover the cake with some aluminum foil and bake for another 25 minutes or until cake tester comes out clean.

Let the cake cool for a few minutes before inverting it onto cake stand.

You can serve the cake warm or wait until it cools down.

Enjoy.