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Easy Pineapple Upside-Down Cake

 Easy Pineapple Upside-Down Cake
"Here's a traditional dessert that's been updated with packaged items for convenience," explains Karen Ann Bland from Gove, Kansas.
12-15 ServingsPrep: 10 min. Bake: 45 min.


  • 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)


  • 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.
  • Prepare cake batter according to package directions; pour over
  • pineapple.
  • 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.