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Pineapple Upside Down Cake

Sweet cream pancake batter makes a light and fluffy upside-down cake easy and delicious, using pineapple, apples, or peaches for variety.
Prep Time 15 minutes
Cook Time 30 minutes
Servings 9 squares (3x3 pattern in an 8x8 pan)


  • 1 lb. Conestoga® Sweet Cream Pancake and Waffle Mix
  • ¼ cup Butter
  • ¼ cup Brown sugar
  • 1 20 oz. can Pineapple slices (rounds)
  • cup Cool water
  • 2 Eggs, beaten
  • ¼ cup Oil


  • Heat oven to 300°F. Put butter in cake pan and place in oven for 1-2 minutes to melt. Spray the sides of the pan with oil to coat.
  • When butter is melted remove from oven and sprinkle brown sugar evenly on bottom of pan.
  • Place the pineapple rings on the bottom of the pan.
  • Prepare the Sweet Cream Pancake Mix batter with eggs and oil per package directions for waffles.
  • Pour batter over pineapple rings evenly in the cake pan.
  • Bake in 350°F (325°F convection) oven for 30-35 minutes until golden brown and pick inserted in center comes out clean.
  • Cool on rack for 5 minutes, then using a paring knife, release all edges from the side of the pan. Invert cake onto sheet tray or serving platter (leave the pan inverted for a few minutes to transfer juices to the cake).


Apple or Peach Upside Down Cake: Prepare as above, except substitute apple or peach pie filling on bottom of pan. Top with sliced almonds or pecans after baking.