Pineapple Upside Down Cake
Why I Love This Recipe
Another family favorite. This recipe originated with Grandma Parkes and Mom often made for Sunday dinners
Ingredients You'll Need
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 can (8 oz) pineapple slices, drained (reserve juice)
2 TBS chopped pecans, if desired
Maraschino cherries, if desired
1 1/2 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup pineapple juice
2 TBS vegetable oil
1 tsp vanilla
Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately place heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Cool at least 10 minutes before serving. Store loosely covered.