SUGAR FREE CAKE MIX WALMART RECIPES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Melt butter in a 9-inch baking pan in the preheating oven. Remove pan.
• Sprinkle brown sugar evenly over butter.
• Arrange pineapple chunks in a single layer over the butter and brown sugar, then sprinkle with pecans; set aside.
• 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.
• Increase mixer speed to medium and continue beating until batter is smooth, about 4 minutes more.
• Slowly pour batter over the pineapple mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• 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.

Steps:

• Place all the ingredients in a saucepan or shallow skillet over medium heat.
• Bring to a boil, and then reduce heat and simmer for 15-20 minutes, until thickened and reduced by nearly half, stirring frequently to prevent burning.
• Once reduced, remove from heat and allow to cool slightly prior to using or transferring to a jar to be placed in the fridge.
• Best stored in an air tight container for up to 2 weeks.