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       Volume I - December 18, 2009

Pineapple Upside-Down Cake

Serves: 8


  Download this recipe.

1/4 cup margarine or butter
1/4 cup packed brown sugar
1 (8-ounce) can pineapple slices, drained and cut in half
2 tablespoons chopped pecans, if desired
Maraschino cherry, if desired
1 1/2 cups Original Bisquick®
1/2 cup granulated sugar
1/2 cup milk or water
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 egg

1. Heat oven to 350°. Melt margarine in round pan, 9 x 1 1/4 inches, or square pan, 8 x 8 x 2 inches, in oven. Sprinkle brown sugar over margarine. Arrange pineapple slices in single layer on sugar mixture. Sprinkle with pecans. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).

2. Beat remaining ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving.

HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Use 1 1/3 cups Bisquick. Stir 1/3 cup all-purpose flour into Bisquick. Use 2/3 cup milk. Bake 25 to 30 minutes.

Banana Upside-Down Cake: Omit pineapple, cherries and pecans. Sprinkle 2 tablespoons chopped walnuts over brown sugar mixture in pan. Cut 2 bananas into slices; arrange on brown sugar mixture.

Pear Upside-Down Cake: Substitute 1 large pear, thinly sliced, for the pineapple.

Raspberry Upside-Down Cake: Substitute 1 1/2 cups raspberries for the pineapple, granulated sugar for the brown sugar and sliced almonds for the pecans. Omit cherries. Decrease vanilla to 1/2 teaspoon; add 1/2 teaspoon almond extract.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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