Pineapple Upside Down Pancake

Pineapple upside down cake is believed to have originated in the early 20th century when canned pineapple became widely available.

This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Print Recipe

Medium

Pineapple Upside Down Pancake

Cooking Method: Baking Cuisine: American Courses: Breakfast Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup All-purpose flour
• ¹⁄₄ cup Granulated sugar
• 1 tablespoon Baking powder
• ¹⁄₄ teaspoon Salt
• ³⁄₄ cup Milk
• 2 tablespoon Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 2 Eggs
• 4 Canned pineapple slices, drained
• 8 Maraschino cherries
• ¹⁄₄ cup Brown sugar

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, melted butter, vanilla extract, and eggs.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Grease a round cake pan and sprinkle the brown sugar evenly on the bottom.
6. Arrange the pineapple slices and maraschino cherries on top of the brown sugar.
7. Pour the pancake batter over the pineapple slices and cherries.
8. Bake for 20-25 minutes, or until the pancake is golden brown and cooked through.
9. Remove from the oven and let it rest for 5 minutes.
10. Carefully invert the pancake onto a serving plate.
11. Serve warm and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 55g19%

Sugars 30g

Protein 6g12%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.