Pineapple Upsidedown Cake

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I've never made Pineapple Upsidedown Cake before, it wasn't difficult as I thought it was going to be and it turned out really delicious, moist on the inside and fluffy. The caramel on top did a great job on making this cake extra special

- 110 gr. unsalted butter

-1/2 c. sugar

- 3/4 c. sugar

- 5 slices of canned pineapple

- 1 1/2 c. flour

- 1 1/2 teaspoons of baking powder

- 2 eggs

- 3/4 c. plain yogurth

1. In a round pan melt 2 tablespoons of butter, add 1/2 c. of sugar and make a caramel with it. Put the pineapple slice on top and add some cherries, let it cool.

2. Beat butter and sugar until light and fluffy, add eggs one at a time. Then mix in the flour and baking powder alternating with yogurth. Pour the mixture on top of the pineapple.

3. Bake at 360°F for about 45 minutes or until golden brown and let it cool for at least 1 hour.

Carefully turn the cake upside down and enjoy.

[ add a mint leaf to give it a little bit of color ]

[ the caramel begins to make the cake moist ]

[ a close up to the already sliced cake... delicious ]