Step 1

Preheat oven to 350.

Step 2

Combine the flour with the baking powder, baking soda, and salt. Stir with a whisk and set aside.

Step 3

Cream the shortening (or butter if using) and the granulated sugar until creamy.

Step 4

Add the eggs one a time stirring after each addition.

Step 5

Stir in the vanilla, pineapple with juice, and yogurt until smooth.

Step 6

Add the flour mixture to the pineapple mixture. Stir until just combined and no visible spots of flour remain. Allow the mixture to sit 10 minutes.

Step 7

Line an 8 x 8 baking dish with buttered parchment paper.

Step 8

Pour the batter into the baking dish and bake at 350 for 35 to 45 minutes or until a toothpick inserted in the center comes out easily. It doesn’t have to be clean when it comes out. There can be a few moist crumbs sticking to it.

Step 9

Cool in pan 5 minutes then remove to a wire rack to cool completely before slicing. I garnished mine with powdered sugar, but you could whip up a maraschino cherry glaze for an upside down pineapple flavor.