"This cake came from a desire for pineapple upside-down cake without the upside-down mess. Some modifications to a sour cream coffee cake reduced the fat and increased the protein while satisfying the pineapple cake craving. It's equally delicious as dessert or breakfast!"
Cream together butter, white sugar and vanilla extract.
Beat in eggs, one at a time, beating until smooth after each addition, then add yogurt.
Add flour, baking soda and baking powder. Beat well.
Stir in chopped pineapple.
Mix brown sugar and cinnamon together in a small bowl.
Spread 1/3 of batter in Bundt pan, then sprinkle over half of the brown sugar/cinnamon mixture. Repeat with another 1/3 of batter and remaining brown sugar mixture. Top with remaining batter. With a knife, swirl from top to bottom and side to side, swirling in the brown sugar and cinnamon through cake.
Bake at 400 for 8 minutes, then reduce temperature to 350 and bake 40 to 45 minutes more, until cake is deep golden brown around the edges and spings back on top.
Remove from oven, cool 5 minutes in Bundt pan, then invert onto plate and remove from pan. Cool completely.
Mix powdered sugar and pineapple juice until smooth, then drizzle over fully cooled cake to glaze.