Easy Pineapple Upside Down Cake - cooking recipe

Ingredients
    1/4 cup butter
    1/4 cup packed brown sugar
    1 (15 ounce) can pineapple chunks, drained
    2 tablespoons chopped pecans (optional)
    1 1/2 cups biscuit baking mix (such as Bisquick(R))
    1/2 cup white sugar
    1/2 cup milk
    2 tablespoons vegetable oil
    1 teaspoon vanilla extract
    1 egg
Preparation
    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.

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