Bisquick Pineapple Upside Down Cake Food

BISQUICK PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Heat 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).
• 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.

TWO-INGREDIENT PINEAPPLE ANGEL FOOD CAKE

Steps:

• Heat oven to 350°F.
• In large bowl, beat dry angel food cake mix and crushed pineapple on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch tube pan.
• Bake 40 to 45 minutes or until deep golden brown. Cool completely upside down as directed on cake mix box, about 2 hours. Run knife around edges; turn cooled cake out onto serving plate. Use serrated knife to cut into slices. Store covered in refrigerator.

BISQUICK PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat oven to 400F. Spray a 9 inch pan with cooking spray.
• Mix the brown sugar, cinnamon, walnuts, and butter. Setaside.
• Mix 2/3 cup pineapple juice (from can) with the egg. Add bisquick and sugar and mix until sugar is dissolved.
• Layer the bisquick mixture into the baking pan and sprinklehalf of the brown sugar. Add a layer of pineapple and sprinkle the remainingbrown sugar.
• Bake for 25 minutes until the pick comes out clean.
• Remove from oven. Let the cake cool down completely then slice and serve.

PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Melt butter in a 9 inch square pan or heavy 10 inch skillet.
• Sprinkle brown sugar evenly over butter.
• Arrange pineapple slices, cherries, and nuts in an attractive pattern on the brown sugar layer. Set aside.
• Measure liquid ingredients into a bowl and beat for 1 minute.
• Add dry ingredients, beat until blended smooth.
• Pour batter gently over fruit, so as not to disturb your attractive pattern.
• Bake at 350 degrees for 40-50 minutes.
• Immediately turn upside down on serving plate. Leave pan over cake for a few minutes before lifting it off.