Easy Pineapple Upside Down Cake recipe
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Ingredients
- ¼ cup butter ¼ cup packed brown sugar 1 (15 ounce) can pineapple chunks, drained 2 tablespoons chopped pecans 1 ½ cups biscuit baking mix (such as Bisquick®) ½ cup white sugar ½ cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1 egg
Nutrition Info
- 206.4 caloriescarbohydrate: 28.3 gcholesterol: 26.5 mgfat: 9.9 gfiber: 0.7 gprotein: 2.2 gsaturatedFat: 3.7 gservingSize: -sodium: 227.8 mgsugar: 18.7 gtransFat: : -unsaturatedFat: : -
Directions Easy Pineapple Upside Down Cake
Directions
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Preheat an oven to 350 degrees F (175 degrees C).
Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
Sprinkle brown sugar evenly over butter.
Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans, set aside.
Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
Slowly pour batter over the pineapple mixture.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Run a paring knife between the cake and the edge of the pan to loosen cake. Cover the cake pan with a plate, and invert it to flip the cake out of the pan and onto the plate. Cool at least 10 minutes before serving.