Easy Pineapple Upside-Down Cake

Name: Easy Pineapple Upside-Down Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12-15 servings.
Ingredients: 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)

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

Ingredients

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)

Directions

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.

Originally published as Pineapple Upside-Down Cake in Quick Cooking March/April 2004

Reviews

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Average Rating:

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!
ErikB

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.