easy pineapple upside down cake

Ingredients

• Servings: 1
• 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®)
• 1/2 cup white sugar
• 1/2 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 egg

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• 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 the plate. cool at least 10 minutes before serving.