Ingredients :
1 egg
1 (15 ounce) can pineapple chunks, drained
1 1/2 cups biscuit baking mix
1/2 cup white sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup butter
1/2 cup packed brown sugar
Directions :
Preheat an 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
Arrange pineapple chunks in a single layer over the butter and brown sugar
In a large bowl, mix white sugar, milk, vegetable oil, biscuit baking mix, vanilla extract, and egg together on low speed for 60 seconds.
Increase mixer speed to medium and continue beating until batter is smooth, about 5 minutes more.
Slowly pour batter over the pineapple mixture.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 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 30 minutes before serving.
