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Pineapple Upside-Down Cakes

Pineapple Upside-Down Cakes

Makes eight 4" pancakes Servings



  • 1 tablespoon unsalted butter
  • 1 cinnamon stick, broken in half
  • 1 large pineapple, peeled, cut into eight 1/2' rounds, cored
  • 1/4 cup (packed) dark brown sugar


  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon vanilla extract
  • Nonstick vegetable oil spray

Recipe Preparation


  • Melt butter with cinnamon stick in a large heavy skillet over medium heat. Cook until butter begins to brown, about 2 minutes. Add pineapple slices; cook until light golden brown, 4–5 minutes per side. Remove skillet from heat; add rum and brown sugar. Cook over medium-high heat until juices are thick and syrupy. Transfer pineapple to a plate; let cool. Reserve syrup.


  • Preheat oven to 325°. Set a wire rack on a rimmed baking sheet. Whisk first 4 ingredients in a large bowl. Add buttermilk and next 3 ingredients; whisk until smooth.

  • Heat a griddle or large heavy skillet over medium heat. Lightly coat with nonstick spray. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook each pan- cake until golden brown and bubbles form on top, about 2 minutes. Top each pancake with a pineapple ring. Flip; cook until pancake is golden brown, about 2 minutes. Place pancakes on prepared rack and bake in oven until cooked through, about 5 minutes.

  • Rewarm reserved pineapple syrup. Divide pancakes among plates; drizzle with pineapple syrup.

Recipe by Moderne Barn in Armonk NY

Nutritional Content

4 servings, 1 serving contains: Calories (kcal) 375.0 %Calories from Fat 24.6 Fat (g) 10.2 Saturated Fat (g) 6.0 Cholesterol (mg) 71.6 Carbohydrates (g) 60.6 Dietary Fiber (g) 1.9 Total Sugars (g) 36.3 Net Carbs (g) 58.7 Protein (g) 7.1 Sodium (mg) 835.5Reviews Section

Watch the video: Youve NEVER Had a Pineapple Upside-Down Cake Like This Before