Pineapple upside down cake waffles are a fun treat for breakfast, brunch, or dessert.
One of my favorite things to eat for breakfast are waffles. You would never know it by the lack of waffle recipes, but they truly are.
This week the Sunday Supper bloggers are sharing all things waffle. I wasn’t sure how I could join this week because I don’t own a waffle iron. I know, a food blogger who doesn’t own a waffle maker but it’s on my list along with an immersion blender.
My first thought was to make cream horns using waffle cones but I could only find jumbo cones. I knew those would be far too rich and I think I am the only one who likes those.
I put my thinking cap on and decided since I also really like Pineapple Upside Down Cake to see how a pineapple upside down cake waffle would taste.
Since I don’t own a waffle maker I used frozen waffles. I used a multigrain variety for one very important reason- the store had store brand waffles for a dollar a box and the only two kinds that were left when I shopped were multigrain or chocolate chip. However you can use your favorite waffles whether they are homemade or from the freezer section.
I had three extra taste testers this week and one liked it without the pineapple, one didn’t like the butter and brown sugar spread and the other two liked it a lot.
I wish I could give you my opinion but I cannot because by the time I got everybody situated with breakfast there wasn’t any left for me.
Thankfully, this recipe is easy enough I can whip up a batch of pineapple upside down cake waffles on all but the busiest of mornings.
Pineapple Upside Down Cake Waffles #SundaySupper
10 minPrep Time
10 minCook Time
20 minTotal Time
- 4 to 8 prepared waffles
- 1 cup brown sugar
- 1/2 cup butter
- 15 ounce can crushed pineapple, drained
- 4 maraschino cherries
- 1/2 cup lightly sweetened whipped cream
- Place the brown sugar and butter in a medium saucepan over medium heat
- Cook, stirring frequently, until the mixture bubbles
- Let cool, the mixture will thicken
- Place waffles on a plate
- Spread with the butter and brown sugar
- Top with pineapple, whipped cream and a cherry