Easy Pineapple Upside-Down Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Place butter in a 9-inch round baking pan and melt in the preheating oven. Remove pan from oven once butter is melted. (5 minutes)

Recipe View Sprinkle brown sugar evenly over the melted butter in the pan. (2 minutes)

Recipe View Arrange drained pineapple chunks in a single layer over the brown sugar mixture. Sprinkle with chopped pecans, if using. Set pan aside. (5 minutes)

Recipe View In a large bowl, combine biscuit baking mix, granulated sugar, milk, vegetable oil, vanilla extract, and egg. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl to ensure even mixing. (2 minutes)

Recipe View Increase mixer speed to medium and continue beating until the batter is smooth and well combined, about 4 minutes more. (4 minutes)

Recipe View Gently pour the batter evenly over the pineapple mixture in the baking pan. (2 minutes)

Recipe View Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30-35 minutes. (35 minutes)

Recipe View Once baked, run a thin paring knife around the edge of the cake to loosen it from the pan. Cover the cake pan with a serving plate and carefully invert the cake onto the plate. (3 minutes)

Recipe View Let the cake cool for at least 10 minutes before serving to allow the caramel to set slightly. Enjoy! (10 minutes)