Easy Pineapple Upside Down Cake

Ingredients

• 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

Directions

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 onto the plate. Cool at least 10 minutes before serving.