Recipe: Quick Pineapple Upside-Down Cake (using biscuit mix)

QUICK PINEAPPLE UPSIDE-DOWN CAKE

1/4 cup butter or margarine
1/4 cup packed brown sugar
1 can (8 oz) 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

Heat oven to 350 degrees 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.

High Altitude (3500-6500 ft):
Heat oven to 375 degrees F. Use 1 1/3 cups Bisquick mix and stir 1/3 cup Gold Medal all-purpose flour into mix. Increase milk or water to 2/3 cup. Bake 25 to 30 minutes.

VARIATION:

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.

Source: Betty Crocker