Sausage Pineapple Upside Down Bake
Get ready to wow your taste buds with this Sausage Pineapple Upside Down Bake—a creative twist on the classic dessert-turned-savory breakfast or brunch dish! This delightful recipe layers sweet caramelized pineapple rings, rich brown sugar, and juicy maraschino cherries with savory, crumbled breakfast sausage for a stunning flavor combination. Topped with a light, fluffy vanilla-infused batter, it bakes into a golden masterpiece that’s flipped upside down to reveal a show-stopping presentation. Perfect for feeding a hungry crowd, this one-pan wonder combines sweet and salty perfection in every bite. Whether served as a hearty brunch centerpiece or a fun breakfast-for-dinner option, this dish is sure to impress! Keywords: sausage pineapple bake, upside down breakfast recipe, sweet and savory dishes, brunch recipes.
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Recipe Information
Ingredients
- 1 pound ground breakfast sausage
- 1 can (20 oz) pineapple rings (canned, in juice)
- 0.33 cup brown sugar
- 0.25 cup unsalted butter
- 1 cup all-purpose flour
- 0.25 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup milk
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 6-8 pieces maraschino cherries (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a skillet over medium heat, cook the ground breakfast sausage until browned and fully cooked. Break it into small crumbles as it cooks. Once cooked, drain and set aside.
Drain the canned pineapple rings, reserving 1/4 cup of the juice for later use.
In a 9-inch round cake pan, melt the butter in the oven. Once melted, remove it and sprinkle the brown sugar evenly over the melted butter.
Arrange the pineapple rings over the brown sugar layer in the pan. Place a maraschino cherry in the center of each pineapple ring, if desired.
Spread the cooked sausage evenly over the pineapple rings.
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, whisk together the milk, reserved pineapple juice, eggs, and vanilla extract.
Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
Pour the batter evenly over the sausage and pineapple in the cake pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the pan to cool for 5-10 minutes. Run a knife around the edges of the pan to loosen the bake.
Place a large serving plate or platter over the pan and carefully flip it upside down. Tap gently to release the bake.
Serve warm and enjoy the perfect balance of sweet and savory flavors!
Nutrition Facts
Calories |
2846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.0 g | 232% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 5227 mg | 227% | |
| Total Carbohydrate | 212.4 g | 77% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 107.7 g | ||
| Protein | 84.4 g | 169% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 432 mg | 33% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1735 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
