If you like pineapple upside down cake, you will love this!
- 2-20 ounce cans chunk pineapple, undrained
- 1 stick butter
- 1/2 cup all purpose flour
- 1/4 cup brown sugar (dark or light)
- 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.
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