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| PINEAPPLE UPSIDE DOWN CAKE | |
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TOPPING: 2 tbsp. butter 1/4 c. brown sugar 1 can drained pineapple 6 cherries Melt 2 tablespoons butter over low heat in a 9" round pan. Sprinkle with brown sugar. Arrange pineapple slices and place a cherry in the middle of each. Set aside. CAKE: 1 1/3 c. Bisquick 3/4 c. milk 1/2 c. white sugar 3 tbsp. butter 1 egg 1 tsp. vanilla Mix Bisquick, vanilla, sugar, milk, egg and butter and beat well. Pour over pineapple. Bake at 350 degrees for 40 minutes. To remove cake, invert at once. Allow pan to remain over cake for a few minutes. Serves 6. | |
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recipe reviews #4239
Susan says:
This turned out wonderfully! I added about 1/3 cup more brown sugar and about 1/3 c sugar as opposed to the 1/2 that the recipe calls for. Turned out beautifully and tasted delicious! (Oh, I also used reduced fat Bisquick).
#106213
Leslie Rich (Florida) says:
My mom used to make a Bisquick pineapple upside down cake in a cast iron skillet. I got the skillet, and made the cake. Replaced the milk with pineapple juice, added orange extract (did't have any vanilla) didn't put any butter in the cake itself, increased the brown sugar for the topping and it came out great! Took just about 40 minutes.. perfect. :)
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