Nickey'S Pineapple Upside Down Cake Recipe

Name: Nickey'S Pineapple Upside Down Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 1/4 ounce) package pillsbury moist supreme premium pineapple cake mix (has pudding in it); 3/4 cup brown sugar (use 1 cup packed if you like it extra sweet); 1/2 cup butter; 1 (20 ounce) can pineapple slices, drained (save juice); 1 cup pineapple juice (should have just enough from saved juice); 1/3 cup oil; 3 eggs; maraschino cherry (optional); pecan halves (optional); 1 (4 ounce) box vanilla instant pudding mix (add only if there's no pudding in cake mix)

Servings: persons

1
Preheat oven to 350 degrees F.
2
Spray 13x9 pan with cooking spray. Then melt the butter in the pan (in oven) while preheating (watch that you don't burn the butter.).
3
Remove pan from oven then sprinkle brown sugar evenly over butter in pan.
4
Evenly arrange pineapple slices in the sugar. Then place the cherries in the center of and pecans between the pineapple slices. I don't cut my cherries but it's okay to -- I think they go flat side down if you do but I don't think it matters as long as they're all done the same way.
5
In a large bowl, combine the rest of ingredients, pineapple juice/water mixture, oil, pudding and eggs at low speed until moistened, then 2 minutes at medium. Carefully pour over fruit and nuts.
6
Bake for 40-45 minutes, or until a toothpick comes out clean. Immediately invert onto serving platter, pineapple side up.
7
If you make the mistake of adding pudding to a mix with pudding already in it (I did!), you will need more bake time. My toothpick came out clean at 45 minutes but was still mushy in the center of the cake when I turned it over. -- I returned the cake (it was right side up by then) to the oven and baked it for another 10 minutes -- watch that you don't burn the pineapples :).

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (18 1/4 ounce) package pillsbury moist supreme premium pineapple cake mix (has pudding in it), 3/4 cup brown sugar (use 1 cup packed if you like it extra sweet), 1/2 cup butter, 1 (20 ounce) can pineapple slices, drained (save juice), and more.

Yes, Nickey'S Pineapple Upside Down Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nickey'S Pineapple Upside Down Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions