Here's a quick and easy pineapple upside-down cake recipe using any brand of biscuit baking mix for a delicious old favorite. Top with whipped topping and you've got a lovely dessert for family or company.
Ingredients
- butter: 0.25 cup
- packed brown sugar: 0.25 cup
- pineapple chunks: 1 can (15 ounce can, drained)
- pecans: 2 Tbsp (chopped, optional)
- ½ cups biscuit baking mix (such as Bisquick®): 1 piece
- white sugar: 0.5 cup
- milk: 0.5 cup
- vegetable oil: 2 Tbsp
- vanilla extract: 1 tsp
- egg: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
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Sprinkle brown sugar evenly over butter in the pan.
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Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
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Beat biscuit baking mix, white sugar, milk, oil, vanilla, and egg together in a large bowl on low speed for 30 seconds, scraping the bowl constantly.
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Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
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Slowly pour batter over the pineapple mixture.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
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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.
