Ingredients
2
tablespoons butter
2
tablespoons packed brown sugar
1
can (8 oz) pineapple slices or chunks, drained and chopped
2
tablespoons chopped pecans, if desired
1/2
cup salted caramel sauce (from a jar)
1
tablespoon dried cranberries, if desired
3/4
cup Original Bisquick™ mix
1/4
cup granulated sugar
1/4
cup milk
1
tablespoon vegetable oil
1
teaspoon vanilla
1
egg
Flaked sea salt
Preparation
Heat oven to 350°F. Grease 12-cup mini bundt cake pan. I recommend this Mini Bundt Pan.
Heat 8-inch skillet over high heat. Add butter, brown sugar and pineapple to skillet. Let pineapple sit undisturbed 1 to 2 minutes, then stir. Add pecans, cooking and stirring frequently 2 to 3 minutes. Once pineapple is slightly golden in color, remove pan from heat; add 1 rounded tablespoon salted caramel sauce and the cranberries. Stir to incorporate.
Divide mixture evenly among cups of mini bundt cake pan. Set aside.
In large bowl, beat Bisquick mix, granulated sugar, milk, oil, vanilla and egg with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over pineapple and cranberries, filling cups half full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Carefully loosen sides of cakes. Immediately place heatproof serving plate (or cookie sheet) upside down over pan; turn plate and pan over. Leave pan upside down for a few minutes so brown sugar/caramel mixture can drizzle over cakes. Then tap bottoms of cups to further loosen cakes from cups. Remove pan. Cool at least 10 minutes before serving. Drizzle each cake with remaining caramel sauce and a sprinkle of flaked sea salt.
