Quick Pineapple Upside-Down Cake

Be a winner with your family! Bake a classic Bisquick® dessert created in the '50s and still loved today.

Quick Pineapple Upside-Down Cake

BisquickRecipe by Bisquick

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15 minutes

1 hour

8 servings

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Nutrition Info

  • 1 Serving
  • 280
  • 13g
    (Saturated Fat 4 1/2g, Trans Fat 1g)
  • 45mg
  • 380mg
  • 38g
    (Dietary Fiber 0g, Sugars 25g)
  • 3g
  • Percent Daily Value*
  • 6%
  • 0%
  • 8%
  • 6%
  • Exchanges
  • 2 1/2
  • 2
  • 1/2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Heat oven to 375°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.

  • Variation

    Pear Upside-Down Cake: Substitute 1 large pear, thinly sliced, for the pineapple.

  • Variation

    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.

Ingredients

  • 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

Directions

  1. 1Heat 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).
  2. 2In 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.
  3. 3Bake 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.

Categories: Course, Desserts, Cakes

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