Pineapple Upside Down Pancake



I like how this recipe is so light and refreshing.. a great alternative to the original Pineapple Upside Down Cake.


★★★★★ 2 votes

15 Min
35 Min


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  • 1/4 c
  • 1/4 c
    vegetable oil
  • 3 c
    pancake mix
  • 2/3 c
    light brown sugar
  • 1 tsp
    vanilla extract
  • 1/4 c
  • ·
  • 1 can(s)
    pineapple chunk

How to Make Pineapple Upside Down Pancake


  1. HEAT oven to 350°F. Place butter in 13 x 9-inch baking pan. Heat in oven until melted. Sprinkle with brown sugar
  2. DRAIN pineapple, reserving juice. Add water to juice to make 2 cups. Set mixture aside. Cut pineapple slices in half. Arrange slices on top of brown sugar, in 3 rows of 6, placing a half cherry in front of each slice. Combine reserved juice mixture, pancake mix, sugar, vanilla and oil in medium bowl. Mix until smooth. Pour over fruit in pan
  3. BAKE 33 to 37 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Invert cake onto serving plate. Serve warm with whipped cream, if desired.

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