If you like pineapple upside down cake, you will love this!
Filling:
2-20 ounce cans chunk pineapple, undrained
1
stick butter
1/2
cup all purpose flour
1/4
cup brown sugar (dark or light)
Topping:
2
cups Pioneer Brand Baking Mix or Bisquick
1
cup brown sugar (dark or light)
1
cup milk
Place butter in med. sauce pan. Add juice from canned pineapple, brown sugar, and flour. Place over medium high heat while stirring constantly with a whisk until butter is melted and mixture is smooth and creamy. Bring ingredients just to a boil, stirring constantly, and then remove from heat. Stir in pineapple chunks. Spray a 9x13 or 9x9 baking dish with cooking spray and pour in filling. For Cobbler Topping: In med. bowl, stir together baking mix and brown sugar. Add milk and stir until smooth and well combined. Pour over filling in pan. Bake at 400 for 25-30 minutes, or until golden brown on top. Serve warm.
