1 small Greek yogurt, unflavored (6 ounces)2 yogurt cups of sugar3 yogurt cups of flour1 teaspoon of vanilla extract4 eggs2 teaspoons of baking powder1/2 cup of pineapple with juiceLiquid caramel (to taste)
Preparation
Grease a cake pan with liquid caramel (preferably homemade) and put some pineapple slices around the pan.
Beat the Greek yogurt with the sugar and add the egg yolks one by one.
Now add the flour and baking powder and a little less than half cup of pineapple juice from the can and mix well.
Beat the egg whites and carefully incorporate into the batter.
Pour it into the cake pan and bake at 180°C or 350°F for 50 minutes (do the toothpick test to see if it's ready).