Pineapple Toffee Upside-Down Cake

READY IN: 1hr 18mins




  • Preheat oven to 350 degrees.
  • Grease well a 9 inch round cake pan.
  • Drain pineapple, discarding juice for another use. Reserve 7 pineapple rings. Coarsely chop the remaining pineapple.
  • Melt 4 tbls. of sliced butter in the cake pan over medium heat. Remove from heat and sprinkle with toffee bits.
  • Arrange pineapple rings in the pan, placing a cherry in the center of each.
  • Sift together dry ingredients.
  • In another bowl beat sugar and the 8 tbls. butter until light and fluffy, about 3 minutes One at a time beat in the eggs, followed by vanilla, scraping down the bowl as needed.
  • At low speed, the the flour mixture in thirds, alternating with the yoghurt. Mix until smooth. Do not overmix.
  • Stir in chopped pineapple.
  • Spread the batter evenly over pineapple rings and cherries.
  • Bake until top is golden and a wooden toothpick inserted in the center comes out clean. - about 40 mins.,.
  • Let cool in pan 5 minutes.
  • Run a knife around the inside of the pan. Place a serving plate over the pan and invert pan and plate together to unmold.
  • Enjoy.