Pancakes were a weekend staple in my childhood. My father wasn’t much of a cook, but pancakes he had mastered. My sister and I made special requests for shapes and our initials and he always delivered. They were topped off with a generous pour of syrup or speckled with chocolate chips if we were lucky.
I know I’m not alone in holding fond memories of pancake mornings, but as an adult myself now I can’t say I love standing at the stove flipping pancakes while everyone else eats. For that reason I’ve come to love sheet pan recipes, and this Pineapple Upside Down Pancake might be my favorite version yet.
Pineapple Upside Down Cake is truly a classic dessert. While you don’t see it quite as often as you used to, there’s no denying that it’s stood the test of time for a reason. Juicy pineapple, sweet maraschino cherries, and a buttery sauce– what’s not to love? Taking those flavors and lending them to a breakfast treat is just the kind of indulgence we can get behind. While the presentation looks stunning, this sheet pan bake is still quick and easy, coming together in under 10 minutes and baking for just over 20. A big breakfast on the table in less than half an hour– now that’s our kind of recipe!
Whether it’s brunch with the girls, a family Easter gathering, or a fun weekend treat, this pancake bake is sure to be a hit with your whole crew. Dessert for breakfast never looked so good! Give it a shot for your next special occasion and we’re sure you’ll love it.
Sheet Pan Pineapple Upside Down Pancakes
15m prep time
24m cook time
- ¾ cup butter, melted
- 1 cup brown sugar
- 2 (20oz) cans pineapple slices in juice (save juice!)
- 1 jar maraschino cherries (about 20 cherries)
- 4 cups pancake mix
- ¾ cup water
- 1 teaspoon vanilla
- Preheat oven to 350 degrees F.
- Pour melted butter in the bottom of a sheet pan and spread into an even layer, then sprinkle brown sugar evenly over the butter.
- Place pineapple slices on top of brown sugar, arranging them to cover the whole pan. Place a cherry in the middle of each pineapple ring.
- Combine the reserved pineapple juice from both cans, pancake mix, water, and vanilla in a large bowl. Mix until just combined.
- Pour pancake batter in an even layer on top of the pineapple slices.
- Bake for 20-24 minutes or until cooked through the center.
- Let cool for 12 minutes then carefully invert the pan onto a large cutting board or similar sized sheet pan.
- Serve warm with whipped cream and syrup.
Recipe adapted from Theseasidebaker.com