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 calories
carbohydrate: 28.3 g
cholesterol: 26.5 mg
fat: 9.9 g
fiber: 0.7 g
protein: 2.2 g
saturatedFat: 3.7 g
servingSize: -
sodium: 227.8 mg
sugar: 18.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.

  3. Sprinkle brown sugar evenly over butter.

  4. Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans, set aside.

  5. 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.

  6. Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.

  7. Slowly pour batter over the pineapple mixture.

  8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

  9. 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.

Recipe Yield

1 9-inch cake

Recipe Note

Here's a quick and easy 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.

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