Pineapple Upside Down Cake is a classic American classic recipe, and has the most perfect light, but moist crumb, and is filled with delicious pineapple flavor. Hold onto your hats, this is seriously amazing!
Pour melted butter in a 9-inch round cake pan and sprinkle the brown sugar over the butter.
Remove the pineapple slices from the can, reserving juices for later. Arrange 7 pineapple rings to cover the bottom of the pan. Cut some of the rings in half to line the sides of the pan. Place one maraschino cherry in the center of each pineapple ring and in between each where there is a hole.
Preheat oven to 350°F. In a large bowl, whisk together melted butter, brown sugar, and sugar. Add the egg, vanilla, milk, pineapple juice and greek yogurt and whisk until just combined.
Stir in baking powder, baking soda and salt. Slowly add in flour and mix until just combined. Batter will be thick.
Pour the batter into the pineapple-lined baking pan. Bake in the 350 degree oven for 40-45 minutes or until toothpick inserted in the center comes out clean.
Gently run a knife around the edges of the pan to loosen the cake. Top the pan with a serving dish and invert the cake onto the serving dish. Leave the pan on top of the cake for 5-10 minutes to ensure all the brown sugar and butter syrup soaks into the cake.
For a 9x13 pan, double all ingredients. Bake for at 350 degrees Fahrenheit for 40 to 45 minutes.