Preheat the oven to 350°F (175°C). Melt butter in a 9-inch cake pan and swirl to coat. Sprinkle brown sugar evenly over the melted butter until it forms a slick, caramel-y layer.

Arrange pineapple slices on top of the caramel. If you’re using chunks, just pile them neatly so the cake will look cute when flipped.

In a bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, beat the granulated sugar and eggs until pale and fluffy.

Beat in yogurt (or sour cream), pineapple juice, and vanilla until smooth. Add the dry ingredients in two additions, alternating with the pineapple juice, until just combined. Don’t overmix—no one likes dense cake promises.

Pour batter over the pineapple in the pan. Spread evenly with a spatula. Bake for 35–45 minutes, or until a toothpick comes out clean and the kitchen smells like vacation.

Let the cake cool in the pan for about 10 minutes. Run a knife around the edges, place a serving plate on top, and flip. The pineapple crown should be on top like it’s king of dessert.