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Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Sprinkle pecans over pineapple; set aside. In a large bowl, beat egg yolks until thick and lemon-colored.

To get started with this recipe, we have to prepare a few components. You can cook pineapple upside down cake recipe using 16 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pineapple Upside Down Cake Recipe:

1. Make ready 1 and 1/2 cup all-purpose flour
2. Get 1/3 cup whole milk
3. Take 1/3 cup plain yoghurt
4. Prepare 1/3 cup pineapple juice
5. Take 2 large eggs
6. Get 1 tsp vanilla extract
7. Make ready 1 tsp baking powder
8. Prepare 1/4 tsp baking soda
9. Make ready 1/8 tsp salt
10. Get 3/4 cup brown sugar
11. Prepare 1/4 tsp nutmeg
12. Make ready 4 large pineapple rings, or as needed
13. Take 11 maraschino cherries, or as needed
14. Prepare 3 tbsp butter
15. Prepare 1/3 cup brown sugar
16. Prepare 1/8 tsp salt

Combine flour, baking powder and salt in bowl; set aside. The easiest way is to just melt brown sugar and butter together. This is the default method for the recipe. My father prefers using white sugar (with a little corn syrup) instead of brown sugar to make the caramel base.

Steps to make Pineapple Upside Down Cake Recipe:

1. Step 1 In a saucepan, combine the butter, brown sugar and salt. Cook until everything is melted and a caramel like sauce forms.
2. Step 2 Pour the mixture into a greased round baking pan. Next, place the pineapple rings all over the bottom of the pan to form a layer and then place cherries in the center of the pineapple rings and in other empty spaces. Cut some rings if necessary.
3. Step 3 Now, in a large mixing bowl, add in all the dry ingredients except the sugar and whisk to combine.
4. Step 4 In a separate small bowl, combine the sugar and wet ingredients and whisk thoroughly until everything is well combined.
5. Step 5 Add the wet ingredients mix to the dry ingredients and whisk to combine, making sure there are no lumps.
6. Step 6 The fruit base should have set by now so the fruits don't shift when adding in the cake batter.
7. Step 7 Carefully pour the cake batter over the fruit base.
8. Step 8 Bake the cake in a preheated oven at 300 degrees fahrenheit on the center rack for about 40 minutes. Check on the cake after 30 minutes as every oven is different.
9. Step 9 After baking, take the cake out of the oven and let it rest for 5 minutes. After, loosen the sides of the cake and turn the cake over onto a cake board or plate and leave it like that for 10 minutes.
10. Step 10 After, take of the cake pan and the cake is ready to be served. It lasts only about 2 days in the refrigerator because of the fruits. Happy Baking and Enjoy!
11. Ready to serve and ENJOY!

This is the default method for the recipe. My father prefers using white sugar (with a little corn syrup) instead of brown sugar to make the caramel base. He caramelizes the white sugar and corn syrup first, before adding butter. Line a rimmed baking sheet with aluminum foil. Use a pastry brush to brush the sides of the pie.

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