BISQUICK PINEAPPLE UPSIDE-DOWN CAKE RECIPE - (3.8/5)

Bisquick Pineapple Upside-Down Cake Recipe - (3.8/5) image

Provided by DeeDee

Number Of Ingredients 11

1/4 cup butter or margarine
1/4 cup packed brown sugar
1 (8-ounce) can pineapple slices, drained, cut in half
2 tablespoons chopped pecans, if desired
maraschino cherries, if desired
1 1/2 cups Original Bisquick® mix
1/2 cup granulated sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg

Steps:

Heat oven to 350°F. In 9-inch round pan or 8-inch square pan, melt butter in the oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in single layer over sugar mixture. Sprinkle with pecans. Place a cherry in center of each pineapple slice (cherries with stems can be added after baking). In a large bowl, beat remaining ingredients with electric mixer on low speed for about 30 seconds, scraping bowl constantly. Then, beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cherries. Bake 30 to 35 minutes or until a toothpick inserted in center comes out clean. Immediately place a 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. TIPS: Banana Upside-Down Cake: Omit pineapple, cherries, and pecans. Sprinkle 2 tablespoons chopped walnuts over brown sugar mixture in pan. Cut 2 bananas into slices; arrange on brown sugar mixture. Pear Upside-Down Cake: Substitute 1 large pear, thinly sliced, for the pineapple. Raspberry Upside-Down Cake: Substitute 1 1/2 cups raspberries for the pineapple, granulated sugar for the brown sugar and sliced almonds for the pecans. Omit cherries. Decrease vanilla to 1/2 teaspoon; add 1/2 teaspoon almond extract.