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Ingredients

2 cups all-purpose flour ¼ cup white sugar ¼ cup brown sugar 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 large egg 1 cup plain yogurt ¼ cup canola oil 1 teaspoon vanilla extract 1 ½ cups pineapple tidbits in juice, drained and juice reserved ⅓ cup reserved pineapple juice ¼ cup chopped pecans ¼ cup brown sugar

Nutrition Info

301.2 calories carbohydrate: 49.1 g cholesterol: 22.3 mg fat: 9.7 g fiber: 1.4 g protein: 5.5 g saturatedFat: 1.1 g servingSize: - sodium: 463 mg sugar: 26.3 g transFat: : - unsaturatedFat: : -

Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
Combine flour, white sugar, 1/4 cup brown sugar, baking powder, baking soda, and salt in a bowl. Whisk egg, yogurt, canola oil, and vanilla extract in another bowl until smooth. Stir flour mixture into egg mixture until just blended. Add 1/3 cup reserved pineapple juice and fold in pineapple tidbits until batter is just mixed, pour into prepared baking dish.
Stir pecans and remaining 1/4 cup brown sugar in a small bowl, sprinkle over batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool on a wire rack. Serve warm or completely cool.

1 8-inch square cake

Quick and easy;tastes like pineapple upside-down cake. Coconut may be added to batter to make it taste like a pina colada cake.