Pineapple Upside Down "Pancake".
by Jenna Brock in Cooking > Cake
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Pineapple Upside Down "Pancake".
This Pineapple Upside Down Pancake is so flipping good! This recipe takes a simple boxed pancake mix and flips it into a comforting, melt in your mouth treat. Butter, brown sugar, and pancake mix...oh my. With a few other pantry items, this sweet treat will quickly become your favorite go-to dessert.
Supplies
Cast Iron Skillet
Stand/ Hand Mixer
Oven
Mixing Bowl
Rubber Spatula
Ingredients
Ingredients
1 cup (2 sticks) Salted Butter
1/4 cup White Sugar
2/3 cup Milk
1 tsp Baking Powder
1 1/2 cups Pancake/ Waffle Mix
1 cup Brown Sugar
1 can Pineapple Tidbits
1/4 cup Maraschino Cherries
Preheat Oven to 350 Degrees.
Cream Together 1 Stick of Butter and White Sugar.
Soften one stick of butter. Add soften butter and sugar to mixer. Mix until light and fluffy.
Add Milk to the Butter and Sugar Mixture.
Heat milk in microwave for 1 minute. Then slowly add to mixture. Mix until smooth.
Add Baking Soda and Pancake Mix to the Wet Ingredients.
The batter will be lumpy at first but, after mixing for a while, it will be smooth.
Melt Butter in Cast Iron Pan. Add Brown Sugar and Stir Well.
Add remaining stick of butter in a pan and let melt. Next, add brown sugar and stir until mixed well. Take off heat.
Spread Pineapple and Cherries on Top of Brown Sugar Mixture.
Spread pineapple and cherries as evenly as possible around the pan.
Scoop Cake Batter Out and Pour Over Pineapple and Cherries.
Spread batter over the cherries and pineapple. Make sure that the batter covers the cherries and pineapple.
Bake for 30-35 Minutes or Until Toothpick Comes Out Clean.
Remove cake from oven when it is golden brown. Let cool for 15 minutes. Then flip. Enjoy!