| 1 | c | diced pineapple |
| 2 | tbsp | brown sugar |
| 1 | c | flour |
| 3⁄4 | c | sugar |
| 3⁄4 | tsp | baking powder |
| 3⁄4 | tsp | baking soda |
| 1⁄4 | tsp | salt |
| 1⁄4 | tsp | ginger |
| 4 | tbsp | butter (melted) |
| 1⁄4 | tsp | vanilla |
| 2 | eggs | |
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
Made in a cast-iron skillet, everyone loves this classic holiday dessert.
| 1 | c | diced pineapple |
| 2 | tbsp | brown sugar |
| 1 | c | flour |
| 3⁄4 | c | sugar |
| 3⁄4 | tsp | baking powder |
| 3⁄4 | tsp | baking soda |
| 1⁄4 | tsp | salt |
| 1⁄4 | tsp | ginger |
| 4 | tbsp | butter (melted) |
| 1⁄4 | tsp | vanilla |
| 2 | eggs | |
| 1⁄2 | c | Stonyfield Organic Low Fat Plain Yogurt |
Preheat oven to 350°. Using a large cast iron skillet, melt 1 tablespoon of butter over medium heat. Once melted, add 2 tablespoons brown sugar and cook for 1 minute until sugar dissolves. Add pineapple, layering the slices in a pattern that will cover the bottom of the pan. Reduce to a low heat, and allow pineapple to cook for about 5 minutes. Remove from heat and allow pan to cool.
In a large mixing bowl combine flour, sugar, baking soda, baking powder, and ginger. Mix well. Using a hand mixer, add in melted butter, vanilla, eggs and yogurt to the dry ingredients. Pour batter over the pineapple slices. Place the skillet in the oven and bake for 35-40 minutes until golden brown, or until when a toothpick inserted into the center comes out clean.
To serve, invert cake onto a large platter, dust with confectioner's sugar.