I was deliriously exhausted after a weekend-long illness and decided to make pineapple upside down cake. Because, of course.

Jared lent emotional support and read all the Czech labels for me. What a friend.

Here is the actual recipe because only part of the dribble I managed to scrape into a cake made it into the footage.

PINEAPPLE UPSIDE DOWN CAKE:

1/4 cup butter

1/4 cup packed brown sugar

1 (15 ounce) can pineapple chunks, drained

2 tablespoons chopped pecans(optional)

1 1/2 cups biscuit baking mix

1/2 cup white sugar

1/2 cup milk

2 tablespoons vegetable oil

1 teaspoon vanilla extract

1 egg

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
3. Sprinkle brown sugar evenly over butter.
4. Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
5. Beat biscuit baking mix, white sugar, milk, vegetable oil, vanilla extract, and egg together in a large bowl on low speed for 30 seconds, scraping bowl constantly.
6. Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
7. Slowly pour batter over the pineapple mixture.
8. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
9. 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 10 minutes before serving.