Quick Pineapple Upside-Down Cake

• 1/4 cup butter
• 1/4 cup brown sugar
• 1 (8 ounce) can pineapple slices, drained, cut in half
• 2 tablespoons chopped pecans (optional)
• maraschino cherry (optional)
• 1 1/2 cups Bisquick baking mix
• 1/2 cup sugar
• 1/2 cup milk or 1/2 cup water
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1 egg

1. Heat oven to 350u0b0F
2. In 9-inch round pan or 8-inch square pan, melt butter in oven
3. Sprinkle brown sugar evenly over melted butter.
4. Arrange pineapple slices in single layer over sugar mixture
5. Sprinkle with pecans.
6. Place cherry in center of each pineapple slice (cherries with stems can be added after baking).
7. In large bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly
8. Beat on medium speed 4 minutes, scraping bowl occasionally.
9. Pour batter over pineapple and cherries.
10. 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.
11. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
12. Cool at least 10 minutes before serving
13. Store loosely covered.

butter, brown sugar, pineapple, pecans, maraschino cherry, bisquick baking, sugar, milk, vegetable oil, vanilla, egg

Taken from www.food.com/recipe/quick-pineapple-upside-down-cake-228202 (may not work)