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Preheat your oven to 350°F (175°C). Grease mini cake pans or muffin tins.
Prepare batter:
Cream butter and sugar until light and fluffy. Add yogurt, milk, vanilla extract, and pineapple juice if using; mix well.
Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Combine:
Gradually add dry ingredients to wet mixture, stirring until just combined.
Assemble cakes:
Place pineapple slices or chunks at the bottom of each mini pan. Spoon batter evenly over the pineapple.
Bake:
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Cool and invert:
Let cakes cool for 5 minutes before inverting onto a serving plate to reveal the caramelized pineapple top.
Serving and storage tips:
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