Description
Delight in the tropical sweetness of pineapple and the creamy richness of cheesecake with this exquisite Pineapple Upside Down Cheesecake Salad. Enhanced with candied pecans for a delightful crunch, this dessert is a refreshing and indulgent treat that’s perfect for any gathering, from family dinners to potluck parties.
Ingredients
- 1 cup packed brown sugar, divided
- ½ cup unsalted butter, divided
- 1 ½ cups pecans
- 2 teaspoons vanilla extract, divided
- 8-ounce package cream cheese, softened
- ½ cup yellow cake mix, unprepared
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
- 15-ounce can pineapple chunks, drained
- Optional Garnishes:
- 16-ounce jar maraschino cherries, drained and blotted as dry as possible
- 15-ounce can pineapple rings, drained
Instructions
1. Prepare Candied Pecans
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- In a medium mixing bowl, combine ½ cup of brown sugar and ¼ cup of unsalted butter. Microwave until bubbling and sugar is dissolved.
- Stir in 1 teaspoon of vanilla extract. Add pecans and stir until coated.
- Transfer pecan mixture to prepared sheet pan, sprinkle with remaining brown sugar, and bake for 15 minutes, stirring every 5 minutes. Allow pecans to cool completely.
2. Make Cheesecake Mixture
- In a large mixing bowl, beat softened cream cheese and 1 teaspoon of vanilla extract until fluffy.
- Add yellow cake mix and beat until combined.
- With mixer on low speed, slowly drizzle in heavy whipping cream, beating well between additions.
- Add powdered sugar and beat until fully combined.
3. Assemble Salad
- Gently fold in drained pineapple chunks, maraschino cherries, and cooled candied pecans.
- If desired, arrange pineapple rings around the edges of a clear glass serving bowl. Set a cherry in the center of each ring.
- Transfer cheesecake salad mixture to serving bowl.
Notes
Serving Suggestions
- Chilled Delight: Serve this Pineapple Upside Down Cheesecake Salad chilled for a refreshing and satisfying dessert experience.
- Gorgeous Presentation: Present the salad in a clear glass serving bowl to showcase its vibrant colors and beautiful layers. It’s sure to impress your guests!
- Individual Servings: For a more elegant presentation, serve the salad in individual glass dessert cups or jars. Top each serving with a pineapple ring and cherry for a finishing touch.
- Garnish with Style: Add extra flair by garnishing each serving with a dollop of whipped cream and a sprinkle of toasted coconut or additional candied pecans.
- Pairing Perfection: Pair this dessert salad with a cup of freshly brewed coffee or a tropical fruit-infused tea for a delightful flavor combination.
Storage Tips
- Refrigeration: Store any leftover Pineapple Upside Down Cheesecake Salad in an airtight container in the refrigerator for up to 2-3 days. The creamy cheesecake mixture and fruit may soften slightly over time, but it will still be delicious.
- Freezing: While it’s best enjoyed fresh, you can freeze individual portions of the salad for longer storage. Place the salad in freezer-safe containers or zip-top bags, making sure to remove as much air as possible. Freeze for up to 1 month. Thaw in the refrigerator before serving.
- Refreshing Leftovers: If the salad becomes slightly watery after refrigeration, simply give it a gentle stir before serving to redistribute the flavors and textures.
- Candied Pecan Crunch: To maintain the crispness of the candied pecans, store them separately from the salad in an airtight container at room temperature. They can be enjoyed as a crunchy snack or used as a topping for other desserts.
- Serve with Freshness: When serving leftovers, consider adding fresh pineapple chunks and cherries to brighten up the presentation and add a burst of flavor.
