This Pineapple Upside Down Cake Dip is made with cream cheese, pineapple, brown sugar, cake mix and is topped with brown sugar sauce.
“This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions, bad grammar, and overuse of emoji’s are 100% mine.”
For this particular post I used Dixie Crystals Sugar which I received for free to use in this recipe but no financial compensation was provided.
You may have noticed a theme to my Summer Dessert Week recipes. Drumstick, Strawberry Quik Milkshake, Mint Chocolate Cooke, Strawberry Ice Cream.
And now this Pineapple Upside Down Cake Dip.
Which probably does not make you think of ice cream.
But it makes me think of ice cream.
Because one of my all time favorite ice creams is Jeni’s Pineapple Upside Down Cake Ice Cream.
It’s so good I tried to recreate it at home.
While I used to only be able to get Jeni’s by ordering online and paying a bunch in shipping, my local grocery store now carries some of their flavors.
Lucky for me Pineapple Upside Down Cake is one of them.
This Dip is a lot like my dessert cheesecake cheeseballs.
Except I got lazy and wanted to just put it in a bowl.
Plus with the amount of pineapple I use in the dip it would be too soft to form into a ball.
Or at least a ball that would keep its shape.
This does use cake mix.
Yes, you should heat treat it.
To heat treat place the cake mix in a microwave safe bowl.
You’ll need 1 and ½ cups of cake mix for this dip, so I recommend heating 1 and ¾ to 2 cups in the event some of your mix burns or clumps.
Heat the cake mix in the microwave on HIGH in 30 second increments, then stir before checking for a uniform 165ºF (74ºC) internal temperature.
Allow heat-treated mix to cool, then sift to remove any large chunks.
The rest of the dip is cream cheese, crushed pineapple, some brown sugar, and some powdered sugar.
Then topped with a caramelized pineapple ring in brown sugar.
And drizzled with the leftover caramelized pineapple juice brown sugar. Simple and tasty.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Cheesecake Cheeseball Recipes?
- For the Dip:
- 16 oz. cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups yellow cake mix (heat treated)
- 1/3 cup brown sugar
- 1 ½ cups powdered sugar
- 1 cup crushed pineapple, fully drained
- For the Topping:
- 1 pineapple ring (with its juice)
- 1/3 cup brown sugar
- 1 maraschino cherry
- For the Dip:
- Using a stand mixer with a paddle attachment beat together the cream cheese and the butter until fully incorporated.
- Add the cake mix, brown sugar, and powdered sugar and beat until fully incorporated.
- Beat in the pineapple until somewhat evenly distributed.
- Spoon into a serving dish, cover and chill for at least 2 hours.
- For the Topping:
- In a small saute pan add the pineapple ring and the brown sugar.
- Caramelize the pineapple over medium heat, flipping it often.
- The juice from the pineapple should turn all the brown sugar to liquid. If not add a little pineapple juice or water.
- Once caramelized add the ring to the middle of the dip.
- Drizzle the remaining brown sugar sauce.
- Add the maraschino cherry.
- Serve with cookies.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Strawberry Banana Cheesecake Salad from Big Bear’s Wife
Copycat Orange Julius from Semi Homemade Recipes
No Bake Raspberry Cheesecake from Eat Move Make
Birthday Crumb Cake from It’s Shanaka
Strawberry Cheesecake Poke Cake from Fake Ginger
Blueberry Muffin Cake from Blogghetti
Lemon Cheesecake Mousse from 4 Sons ‘R’ Us
No Churn Mint Chocolate Ice Cream from Cindy’s Recipes and Writings
Strawberry Unicorn Puppy Chow from For the Love of Food
Brown Sugar Layer Cake with Peach Filling from Hezzi-D’s Books and Cooks
Smore’s Ice Cream Torte from Family Around the Table
Strawberry Basil Cupcakes from Sweet Beginnings
Oreo Ice Cream Cake from Jolene’s Recipe Journal
Donut Bread Pudding from Savory Experiments
Flourless Chocolate Cake from Devour Dinner
Rhubarb Crumble from Shockingly Delicious
Japanese Strawberry Shortcake from SugarYums
Raspberry Cream Pie from Cheese Curd In Paradise
Instant Pot Twix Cheesecake from Baking up Memories
Lavender Honey Cake from Food Hunter’s Guide to Cuisine
Pineapple Upside Down Cake Dip from Sweet ReciPEAs
No Bake Key Lime Cheesecake from Comfortably Domestic
Peach Berry Eton Mess from Cookaholic Wife
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife.
You’re going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! We’re sharing them with the hashtag #SummerDessertWeek on social media and you’ll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!
Scroll down to take a look!
Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer
Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set – Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan
Giveaway open to US Residents 18 years or older.
All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.