Easy Pineapple Upside-Down Cake Recipe
Easy Pineapple Upside-Down Cake Recipe photo by Taste of Home
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Easy Pineapple Upside-Down Cake Recipe

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4.5 11 14
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"Here's a traditional dessert that's been updated with packaged items for convenience," explains Karen Ann Bland from Gove, Kansas.
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 10 min. Bake: 45 min.
MAKES: 12-15 servings


  • 1/4 cup butter, melted
  • 1 can (20 ounces) sliced pineapple
  • 10 pecan halves
  • 1 jar (12 ounces) apricot preserves
  • 1 package yellow cake mix (regular size)

Nutritional Facts

1 piece: 252 calories, 7g fat (3g saturated fat), 8mg cholesterol, 260mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 2g protein.


  1. Pour butter into a well-greased 13x9-in. baking dish. Drain pineapple, reserving 1/4 cup juice. Arrange pineapple slices in prepared pan; place a pecan half in the center of each slice. Combine the apricot preserves and reserved pineapple juice; spoon over pineapple slices.
  2. Prepare cake batter according to package directions; pour over pineapple.
  3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm. Yield: 12-15 servings.
Originally published as Pineapple Upside-Down Cake in Quick Cooking March/April 2004, p41

Reviews for Easy Pineapple Upside-Down Cake

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s_pants User ID: 174050 228414
Reviewed Jun. 23, 2015

"This cake is so good and moist! I greased the pan with butter because I did not have any shortening on hand and the cake came out of the pan perfectly. I used peach-apricot preserves and substituted a maraschino cherry for the pecan."

nana2funny User ID: 1974557 57696
Reviewed May. 29, 2014

"My husband is in love with this cake. I didn't have pecans, so I just did cherries."

Mrs. Raz User ID: 5543585 57695
Reviewed Feb. 21, 2014

"Even though I only had plum jam & hazel nuts it still turned out great! I also used fresh pineapple because that is what I had!"

lagnor User ID: 5031666 205888
Reviewed Jun. 13, 2013

"I have made this cake 4 to 5 times. The best way to get it out of the pan without harming the cake is to line the pan with wax paper. it comes out smooth as silk. Family and friends love it"

slye10001000 User ID: 5787172 91619
Reviewed Sep. 21, 2012

"This is quite tasty."

slye10001000 User ID: 5787172 145511
Reviewed Sep. 21, 2012

"This is quite tasty."

slye10001000 User ID: 5787172 107590
Reviewed Sep. 21, 2012

"This is quite tasty."

Tamuril User ID: 6523519 56549
Reviewed Feb. 28, 2012

"Easy to make. Easy to bake. But when I had to immediately "invert" it after pulling it out from the oven I had the most difficult time and my cake ended up in three separate pieces! Horrible to the eyes. However, it had good flavor and so I didn't stress about it. I think the directions should be a little more specific on HOW to invert it."

baskinhome User ID: 3606512 135573
Reviewed Mar. 18, 2010

"THIS IS SOOOO GOOD! Really best cake of this kind I have ever made. Really easy and extremely moist. Only change I made was to use cherries rather than pecans in the centers of the pineapple (personal preference). Hubby really raved about this cake. Am making again today for a party tomorrow!"

ErikB User ID: 4150106 57694
Reviewed Jan. 14, 2010

"rotorprincess, you can rate a recipe without reviewing it. Only the rating is required... writing a review is not a required field."

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