Pineapple Upside-Down Cake with Caramel

Drain the pineapple syrup into a separate bowl—you will need it for the batter. Pat the pineapple rings dry and arrange them in a single layer at the bottom of a baking pan.

Make the caramel. In a heavy-bottomed skillet over medium heat, melt the sugar until it turns an amber color. Add the butter and stir carefully until smooth.

Immediately pour the hot caramel over the pineapples in the pan.

In a large bowl, beat the softened butter, sugar, and vegetable oil until light and fluffy. This will take about 3 minutes.

Add the eggs one at a time, followed by the vanilla extract. Beat for another 2–3 minutes until uniform.

Sift the flour, baking powder, and baking soda separately.

Mix the pineapple juice and yogurt into the butter mixture, then gradually fold in the dry ingredients. Gently stir with a whisk or spatula until a smooth batter forms.

Pour the batter over the pineapples and smooth the top.

Bake in a preheated oven at 180°C (350°F) for about 45 minutes. Check for doneness with a wooden skewer—it should come out clean.