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Easy Pineapple Upside-Down Cake

Here's a traditional recipe for pineapple upside down cake that's been updated with packaged items for convenience. —Karen Ann Bland from Gove, Kansas
  • 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)


  • 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 in the center comes out clean. Immediately invert onto a large serving platter. Cool slightly; serve warm.
Nutrition Facts
1 piece: 252 calories, 7g fat (3g saturated fat), 8mg cholesterol, 260mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 2g protein.

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Average Rating:
  • KarenKeefe
    Apr 23, 2020

    My husband requested this cake and he usually doesn’t like sweets. It turned out wonderful! Not too sweet but delightful!

  • s_pants
    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
    May 29, 2014

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

  • Mrs. Raz
    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
    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
    Sep 21, 2012

    This is quite tasty.

  • slye10001000
    Sep 21, 2012

    This is quite tasty.

  • slye10001000
    Sep 21, 2012

    This is quite tasty.

  • Tamuril
    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
    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!