Preheat your oven to 350º F (180ºC)

Spread the melted butter around the inside of a 9-in round baking pan. Sprinkle the brown sugar all over the bottom of the pan, and then arrange the pineapple chunks so that they cover all the base of the baking pan/mold. Set aside.

In a medium bowl, whisk together the dry ingredients: the all-purpose flour, baking powder, salt, and sugar. Set aside.

Whisk the eggs in a large mixing bowl, then add the Mazola® Corn Oil and mix well. After this, stir in the yogurt and the pineapple juice. Keep mixing until everything is well combined. For these steps, you can use a whisk, a handheld electric mixer, or a stand mixer fitted with a paddle attachment.

As you continue mixing, slowly start integrating the dry ingredients (the flour mixture from step 3) into the wet mixture. Working in stages, continue mixing until everything is well incorporated and it forms a uniform cake batter. Make sure to scrape down the sides of the bowl with a spatula to collect all the batter.

Pour the batter into the prepared cake pan and bake for 45-50 minutes. Make sure to check on your cake during the last few minutes, since every oven works differently and the required baking time can vary. Your cake will be ready when a toothpick inserted into the cake comes out clean.

To place the cake on a serving plate: run a knife around the outside edge of the baking pan, place a plate on top of the cake pan, and carefully invert them. Slowly remove the cake pan to uncover the cake.

Wait a couple of hours to slice your Homemade Pineapple Upside Down Cake, and enjoy!