Tuesday, July 6, 2021

Pineapple Upside Down Cheesecake Salad

Pineapple upside down cheesecake salad is just as delicious as it sounds! Whip up this dessert in minutes with canned fruit and pantry staples.

Candied pecans, pineapple chunks, and maraschino cherries are coated in a rich and creamy cheesecake mixture. It’s truly an irresistible combination of flavors!

If you can’t get enough of this dessert, there are plenty more cheesecake salad recipes for you to try.

You’ll especially love my Millionaire version featuring the same combination of fruit and nuts, plus mini marshmallow and sweetened flaked coconut.

Pineapple Upside Down Cheesecake Salad with caramel on top

Pineapple Upside Down Cheesecake Salad - Ingredient Notes

  • Soften the cream cheese. Unwrap the package and let it sit on the counter for at least 30 minutes before starting the recipe. If you’re short on time, place an unwrapped block on a microwave-safe plate and heat on High for 15 seconds.
  • Add extra powdered sugar. Because the cake mix isn’t very sweet, this recipe needs more sugar than those that include instant pudding.
  • Use fresh fruit instead. You may need to adjust the amount of sugar depending on the ripeness of the pineapple.
Pineapple Upside Down Cheesecake Salad ingredients

Want it to look like a traditional pineapple upside down cake?

Line the inside of a clear serving bowl with canned pineapple rings, then place a maraschino cherry in the center of each ring.

Nestle a smaller clear bowl into the larger one to hold the fruit in place, then transfer the cheesecake salad to the middle.

Or, you can carefully spoon the mixture directly on top of the fruit if you’ve got a patient and steady hand.

candied pecans

Kitchen Tools You Will Need
Pineapple Upside Down Cheesecake Salad divided ingredients

FAQ - Common Recipe Questions

How long will this last in the refrigerator?

Cover with plastic wrap or transfer to an airtight container and chill for up to 2 days.

What else can I add to this dessert?

While the candied pecans create a caramelized sweetness, you can also drizzle on some caramel sauce.

It will eventually melt into the dessert, so I recommend keeping it on the side and drizzling over individual servings if you think you will have leftovers.

To make a quick homemade version, melt together ½ cup packed brown sugar and ¼ cup salted butter in a small saucepan. Bring to a boil over medium heat, stirring constantly.

Then, remove from the heat and whisk in ½ cup heavy cream until silky and smooth. Allow it to cool completely before using.

Pineapple Upside Down Cheesecake Salad in a glass bowl

How do I keep the fruit from sliding down the sides of the bowl?

First, start from the bottom and work your way up so each ring has something to rest against. I recommend placing one flat against the bottom of the bowl for extra support.

Reserve the juice from the canned pineapple and dip one side of each ring into the liquid.

Place the wet side against the side and hold it in place for a few seconds. The extra sugar should help it stick once it has some time to dry.

Pineapple Upside Down Cheesecake Salad with caramel drizzle on top


With love from our simple kitchen to yours. 

Do you   love  TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook Twitter Pinterest | Instagram ❤ ❤ ❤  

Pineapple Upside Down Cheesecake Salad

Yield: 5 cups
Author: Donna Elick
Pineapple Upside Down Cheesecake Salad

Pineapple Upside Down Cheesecake Salad

Pineapple upside down cheesecake salad is just as delicious as it sounds! Whip up this dessert in minutes with canned fruit and pantry staples.
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min


  • 1 cup packed light brown sugar, divided
  • 1/2 cup unsalted butter, divided
  • 1 1/2 cups whole pecans
  • 2 teaspoons vanilla extract, divided
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup yellow cake mix, unprepared
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 (15-ounce) can pineapple chunks, drained
  • 1 (16-ounce) jar maraschino cherries, drained and blotted as dry as possible (divided)
  • 1 (15-ounce) can pineapple rings
  • caramel sauce, optional garnish


  1. Preheat oven to 350°F. Line a sheet pan with parchment paper and set aside.
  2. In a medium mixing bowl, add brown sugar and butter. Microwave in 30 second increments, stirring between, until mixture is bubbling and sugar is dissolved into the butter. This took 1 minute total in my microwave.
  3. Stir in 1 teaspoon vanilla extract. Add the pecans and stir until fully coated.
  4. Transfer the pecan mixture to the prepared sheet pan and sprinkle with granulated sugar.
  5. Bake for approximately 15 minutes, stirring every 5 minutes while baking.
  6. Remove candied pecans from the oven and stir to recoat with any of the sugar mixture that has spread onto the baking sheet. Allow the candied pecans to cool completely.
  7. In a large mixing bowl, beat softened cream cheese and remaining teaspoon of vanilla extract until fluffy.
  8. Add the cake mix and continue beating. The mixture will be slightly dry.
  9. With the mixer (or hand beater) running on low speed, slowly drizzle the heavy whipping cream into the cream cheese mixture. Beat well between each addition. Be sure to only add a couple tablespoons at a time.
  10. Add the powdered sugar to the cheesecake mixture and continue beating until fully combined.
  11. Reserve 10 maraschino cherries if decorating the inside of the bowl with pineapple rings and cherries.
  12. Add pineapple chunks, remaining maraschino cherries, and candied pecans and fold in gently to combine.
  13. If desired, place pineapple rings around the edges of a clear glass serving bowl. If needed, place a small bowl in the bottom of the serving bowl to help hold the pineapple rings in place. Set a maraschino cherry in the center of each pineapple ring.
  14. Transfer cheesecake salad mixture to the serving bowl.
  15. Drizzle with caramel sauce before serving, I used my homemade caramel sauce, if desired.
  1. Cover with plastic wrap or store in an airtight container in the refrigerator for up to 2 days.

Pineapple Upside Down Cheesecake Salad closeup

Originally published July 2021


Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.


  1. what can be used instead of the pecans if you can't eat any nuts?

  2. can NOT wait to make this salad, as I love ALL the ingredients going into it....now I just need to go get me some Pineapple Chunks and Slices and Cherries and I will be all set to go ! Lol


If you really like a post, please Facebook and give it a THUMBS UP or Pin It on Pinterest!

We love to hear your comments and hear when you have used a recipe. ❤ ❤ ❤