Ingredients
¼ cup unsalted butter, room temperature
¼ cup brown sugar
8 oz pineapple slices, (1 can), drained
2 tbsp pecans, roasted, chopped
1½ cups pancake mix
½ cup granulated sugar
½ cup milk
2 tbsp vegetable oil
1 tsp vanilla
1 egg
maraschino cherries, de-stemmed
Preparation
Heat the oven to 350 degrees F.
In a mixing bowl, combine the pancake mix, sugar, milk, oil, vanilla, and egg. Beat until evenly incorporated, forming the cake batter, then set aside.
In a 9-inch cake pan, add the butter and melt using a culinary torch or in the oven.
Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices in a single layer over the mixture.
Place the cherry at the center of each pineapple ring, roughly 7 cherries or 2 ounces in total, then sprinkle with pecans.
Pour the batter over the pineapple and cherries, then transfer to the oven.
Bake for 30 to 35 minutes or until a cake tester comes out clean.
Immediately place a heatproof service plate upside down over the pan and flip the pan over the plate.
Leave pan over cake for a few minutes to let the brown sugar mixture drizzle over the cake, then remove the pan.
Let it cool for at least 10 minutes before serving.
