Breakfast Upside-Down Cake

Ingredients

• 1/4 cup butter
• 1/2 cup brown sugar
• 2 cups canned pineapple rings
• 1/2 cup cooked bacon, chopped
• 1/2 cup cheddar cheese, grated
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons milk
• 1/4 cup melted butter
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch cake pan.
2. In a medium saucepan, melt 1/4 cup butter over medium heat. Stir in the brown sugar and cook for 2 minutes. Pour the mixture into the prepared cake pan.
3. Arrange the pineapple rings over the butter and sugar mixture. Sprinkle with bacon and cheddar cheese.
4. In a medium bowl, sift together the flour, baking powder, and salt. In a small bowl, whisk together the milk, melted butter, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the walnuts.
5. Spread the batter over the pineapple, bacon, and cheese in the pan. Bake in the preheated oven for 25 minutes, or until the top is golden brown.
6. Cool in the pan for 10 minutes, then turn out onto a plate. Serve warm.

Interesting Facts

• This breakfast cake is a unique twist on the classic upside-down cake.
• It is a great way to use up leftover bacon and cheese.
• It can be served for breakfast, brunch, or as a snack.