Here is a simple recipe for pineapple upside-down cake that can be made quickly and easily with any brand of biscuit baking mix. You can serve this wonderful dessert to family or guests by adding whipped topping on top.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 1 9-inch cake |
Ingredients
- ¼ cup butter
- ¼ cup packed brown sugar
- 1 (15 ounce) can pineapple chunks, drained
- 2 tablespoons chopped pecans (Optional)
- 1 ½ cups biscuit baking mix (such as Bisquick®)
- ½ cup white sugar
- ½ cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the 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 in the pan.
- 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, oil, vanilla, and egg together in a large bowl on low speed for 30 seconds, scraping the 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.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 228 mg |
| Sugars | 19 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
The cake had the taste and texture of a pan cake and didn’t rise much more than that. I, too, should have read the reviews first and made the recommended adjustments. Next time, I ‘ll just make the regular version instead of attempting a shortcut. I would not recommend this recipe but it sure looks good!
So, yummy and easy to make! Used 1/2 butter, 3/4 brown sugar, walnuts, splash of pineapple juice, and spiced rum.
Excellent recipe. Nothing to add
I added the pineapple on top, then the brown sugar on top of that, then added 3/4 of a stick of butter cut in 1/4″ slices. Then a sprinkle the pineapple juice in top of everything and bake as instructed. Great taste and oh so good of a recipe.
Super easy to make… will serve this as a Christmas Day dessert today!
I increase butter and brown sugar per the previous reviews turned out great family loved it
Easy and delicious…
For the 2nd cake, I added 50% more ingredients, because I made it in a 12″ tart pan. I also added a bit of pineapple juice, to thin the batter, used two jumbo eggs. Added the pecans after the pineapple, looks pretty. Plated beautifully. Hoping to get invited to my sister’s beach rental, so I can take this to them.
Very, very moist! And so yummy! I used the ingredients as listed with the exception of 1/4 cup of applesauce instead of the egg (due to allergy). EVERYONE loved this recipe! Thanks so much!
Very eas to make.
Very very good cake. Made it for Easter. No changes.
I made this since I had the pineapple and the biscuit mix. I really like the kind that use a yellow cake mix but I didn’t have one so the biscuit mix recipe was it. Don’t really care for the cake crumb, the brown sugar didn’t caramelize on the bottom and overall the whole thing was just o.k.
I followed original listed recipe. I used a can of crushed and round pineapple and switched white sugar with Splenda. Cake came out more like a soft biscuit, but it tastes good.
Did as another reviewer suggested and up the butter & b. sugar to 1/2 cup plus 2 tbls. b. sugar. I made my own Bisquick mix and used a 9 in. skillet. I also waited to put the cherries in the rings ( I prefer pineapple rings) until the cake was turned out. They look and taste better that way. This makes a lovely old fashioned upside down cake. Very fast & easy to make.
This was a delicious recipe. I used corn tortillas instead of flour. The recipe really came together! I’ve never grilled avocado before, they turned out delicious. My family loved it.
This was perfect! I thought I had a cake mix around but I guess I must have used it.. but I did have a huge box of bisquick! I used all the pineapple juice from the crushed pineapple and used skim milk to make the 1/2 cup of liquid. Then by user error, I put 2 Tablespoons on my bourbon vanilla from Trader Joe’s. I thought it was going to come out weird but it was perfect!
I did revision original submitter made. Increased butter to 1/3 cup and 3/4 c brown sugar. Forgiving recipe as I combined two different biscuit mixes because I just had some of each. Cake turned out very pretty and yummy.
I’m so glad I read the reviews before I made it, otherwise it probably wouldn’t get 5 stars. I added another egg, cinnamon and nutmeg, a bit of almond extract (I was out of pecans) and some extra butter and brown sugar at the bottom…this was phenomenal!!
Oh my gosh how easy is this recipe?!? I had some fresh pineapple left over, so I used that. I did as others suggested and used 2 eggs and I used erythritol in place of the white sugar (used regular brown sugar in the pan). It was soooo good!!! The cake is very moist and just melts in your mouth. I will definitely make this again & again.
Just a suggestion, I used Southern Biscuit mix. Walmart is the only place I have found it. It doesn’t have the typical Bisquick flavor. I also used 1/4 c pineapple juice and 1/4 c mile. Wow. This is delicious and soooo easy to make.
My man challenged me to make a pineapple upside down cake. Since I had never made one I picked this recipe because of the word “easy” and it was! I read all the reviews and made changes using more butter and brown sugar and adding the pineapple juice. I used sliced pineapple and put a maraschino cherry in the middle of each and it was SO delicious (and beautiful!) we ate The. Whole. Thing. in one evening!!! I added the pecans which made it wonderful. Will definitely be making this one again – and again – and again … [My only glitch was using a 9″ metal cake pan with sides not high enough so it started oozing over the edges while cooking. I solved it by putting the cake pan on a foil-lined baking sheet and it came out great.]