Pineapple Upside-down Tart
Recipe tags: baking mix, moderate difficulty, dessert, other
|1 can||crushed pineapple (20-ounce), reserve juice for batter|
|½ cup||packed dark brown sugar|
|1 pkg||Southeastern Mills® Country Biscuit Mix|
|1 cup||pineapple juice|
Preheat oven to 350°F. Coat a 9-inch round baking pan with non-stick cooking spray.
Using a medium strainer, drain crushed pineapple over a small mixing bowl to reserve juice; set juice aside.
In a small saucepan over low heat, melt butter; add brown sugar, vanilla and drained pineapple, stir to combine, remove from heat.
Add Country Biscuit Mix to pineapple juice in mixing bowl, stir to combine.
Place pineapple mixture in bottom of prepared pan and gently pour batter over mixture.
Bake until done, about 30 minutes.
To serve, gently loosen edges of cake from pan and invert pan onto serving platter.