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pineapple chunks, maraschino cherries, caramel sauce and pecans in cheesecake mixture
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5 stars from 2 reviews

Pineapple Upside Down Cheesecake Salad

Pineapple Upside Down Cheesecake Salad is an indulgent treat with the flavors of the classic cake. Our dessert salad recipe is SO easy!
Author: Donna Elick
Servings: 10 (makes 5 cups total)
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes

Ingredients

  • 1 cup packed brown sugar divided
  • 1/2 cup unsalted butter divided
  • 1 1/2 cups pecans
  • 2 teaspoons vanilla extract divided
  • 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
  • 15 ounce pineapple chunks drained

Optional Garnishes

  • 16 ounce maraschino cherries drained and blotted as dry as possible
  • 15 ounce pineapple rings drained

Instructions

  • Preheat oven to 350°F. Line a sheet pan with parchment paper and set aside.
  • 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)
  • Stir in 1 teaspoon vanilla extract. Add the pecans and stir until fully coated.
  • Transfer the pecan mixture to the prepared sheet pan and sprinkle with granulated sugar.
  • Bake for approximately 15 minutes, stirring every 5 minutes while baking.
  • Remove candied pecans from the oven and stir to recoat with any of the sugar mixture that has spread onto the baking sheet. Allow pecans to cool completely.
  • In a large mixing bowl, beat softened cream cheese and remaining teaspoon of vanilla extract until fluffy.
  • Add cake mix and continue beating (mixture will be slightly dry).
  • With the mixer (or hand beater) running on low speed, slowly drizzle the heavy whipping cream into the cream cheese mixture. Beat well between the addition of small amounts (add only a couple tablespoons at a time).
  • Add powdered sugar to the cheesecake mixture and continue beating until fully combined.
  • Add pineapple chunks, maraschino cherries, and candied pecans and fold in gently to combine.
  • 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.
  • Transfer cheesecake salad mixture to the serving bowl.

Notes

Cover with plastic wrap or store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 0.5 cup | Calories: 563cal | Carbohydrates: 48g | Protein: 5g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 88mg | Sodium: 175mg | Sugar: 41g | Fiber: 2g | Calcium: 109mg | Iron: 1mg