Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hr
Servings:
12
Yield:
1 9-inch cake
Ingredients
Directions
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 (per serving)
| 206 | Calories |
| 10g | Fat |
| 28g | Carbs |
| 2g | Protein |
