Easy Pineapple Upside-Down Cake

Name: Easy Pineapple Upside-Down Cake
Total time: 60
Yield: 12
Ingredients: 0.25 cup butter; 0.25 cup packed brown sugar; 1 (15 ounce) can pineapple chunks, drained; 2 tablespoons chopped pecans; 1.5 cups biscuit baking mix (such as Bisquick®); 0.5 cup white sugar; 0.5 cup milk; 2 tablespoons vegetable oil; 1 teaspoon vanilla extract; 1 large egg

Recipe by Kaye Lynn from allrecipes.com

Dessert 60 Mins.

Ingredients

12 servings

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0.25 cup butter
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0.25 cup packed brown sugar
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1 (15 ounce) can pineapple chunks, drained
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2 tablespoons chopped pecans
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1.5 cups biscuit baking mix (such as Bisquick®)

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0.5 cup white sugar
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0.5 cup milk
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2 tablespoons vegetable oil
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1 teaspoon vanilla extract
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1 large egg

Instructions

Preheat the 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 in the pan.
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, oil, vanilla, and egg together in a large bowl on low speed for 30 seconds, scraping the 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.