Carolyn's Crazy Cake Recipe

Get ready for a baking surprise! Carolyn's Crazy Cake is an upside-down wonder where the batter magically inverts during baking. This unique recipe features a delicious blueberry pie filling base (though you can easily swap in strawberry!), topped with a vibrant fruit cocktail and a crunchy nut topping. Forget everything you know about traditional cakes – this one's truly crazy delicious! Unlike other 'crazy cakes', this recipe delivers a moist, flavorful, and unforgettable dessert experience. Perfect for potlucks, birthdays, or any time you crave something unexpected and scrumptious!

Prep Time 15 mins
Cook Time 35 mins
Calories 434.6 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Carolyn's Crazy Cake 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carolyn's Crazy Cake

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How to Make Carolyn's Crazy Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. Evenly spread 1 (20 ounce) can of crushed pineapple (drained) across the bottom of the prepared pan.
  3. Spread 1 (21 ounce) can of blueberry pie filling over the pineapple layer.
  4. In a large bowl, combine 1 box (15.25 ounces) of your favorite yellow cake mix, 1 cup chopped pecans or walnuts, and 1/2 cup of your favorite fruit cocktail, drained.
  5. Pour 1/2 cup (1 stick) melted unsalted butter evenly over the dry cake mix.
  6. Sprinkle 1/2 cup chopped pecans or walnuts over the batter.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan before inverting it onto a serving plate. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

102g

Fat

43g

Carbs

18g