Ingredients for Quick Pineapple Upside Down Cake
- 1/2 cup (1 stick) butter
- 3/4 cup packed light brown sugar
- 1 (20 ounce) can pineapple slices
- 1/2 cup pecan halves
- Maraschino Cherry
- Bisquick Baking Mix
- 1 cup granulated sugar
- Milk
- 1/3 cup vegetable oil
- Vanilla
- Egg
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How to Make Quick Pineapple Upside Down Cake
- Preheat oven to 350°F (175°C).
- In a 9-inch round or 8-inch square oven-safe pan, melt 1/2 cup (1 stick) of butter in the preheated oven for about 2-3 minutes. Remove from oven carefully.
- Evenly sprinkle 3/4 cup packed light brown sugar over the melted butter.
- Arrange 1 (20 ounce) can of pineapple slices in a single layer over the brown sugar.
- Sprinkle 1/2 cup pecan halves over the pineapple.
- Place a maraschino cherry in the center of each pineapple slice.
- In a large bowl, combine 2 large eggs, 1 cup granulated sugar, 1/3 cup vegetable oil, 1 teaspoon vanilla extract, 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl constantly.
- Beat on medium speed for 4 minutes, scraping the bowl occasionally.
- Gently pour the batter over the pineapple and cherries in the prepared pan.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately place a heatproof serving plate upside down over the pan.
- Carefully invert the pan and plate, allowing the cake to fall onto the plate.
- Let the pan remain over the cake for a few minutes to allow the brown sugar mixture to drizzle down.
- Remove the pan.
- Cool for at least 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
99g
Fat
27g
Carbs
12g