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Pineapple Upside-Down Cheesecake Cake Recipe

★★★★★

4.8 from 59 reviews
  • Author: Harper
  • Total Time: 4 hours 50 minutes
  • Yield: 12 servings 1x

Description

A luscious Pineapple Upside-Down Cheesecake Cake that combines a caramelized pineapple layer topped with creamy cheesecake and finished with a moist yellow cake. This crowd-pleasing dessert features maraschino cherries nestled in pineapple slices and is perfect for gatherings or a special treat.

Ingredients

Scale

Pineapple Layer

  • 1/2 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 can (20 oz) pineapple slices in juice, drained
  • 10 maraschino cherries

Cheesecake Layer

  • 2 (8 oz) blocks cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour

Yellow Cake Layer

  • 1 box (15.25 oz) yellow cake mix (plus ingredients called for on the box)

Instructions

  1. Prepare Pineapple Layer: Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick spray and wrap the bottom with aluminum foil to prevent leaks. Pour the melted butter into the bottom of the pan, then evenly sprinkle the brown sugar over the butter. Arrange the pineapple slices on top of the sugar and place a maraschino cherry in the center of each slice.
  2. Make Cheesecake Layer: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and continue beating until the mixture is fluffy. Add eggs one at a time, mixing well after each addition. Then blend in vanilla extract, sour cream, and all-purpose flour until fully combined.
  3. Bake Cheesecake Layer: Gently pour the cheesecake mixture over the pineapple layer in the springform pan and smooth the top evenly. Bake in the preheated oven for 40 to 45 minutes, or until the center is just set. Remove from oven and allow to cool completely. Refrigerate the cheesecake for at least 4 hours or overnight to firm up the layer.
  4. Prepare Yellow Cake Batter: While the cheesecake layer chills, prepare the yellow cake mix according to the instructions on the package in a separate bowl.
  5. Assemble Cake Layers: Preheat the oven to 350°F (175°C). Carefully remove the chilled cheesecake from the springform pan and place it pineapple-side down into a greased 9-inch round cake pan.
  6. Add Cake Batter and Bake: Pour the prepared yellow cake batter evenly over the cheesecake layer. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and Serve: Allow the cake to cool in the pan for 15 minutes. Then invert the cake onto a serving plate so the pineapple layer is on top. Let the cake cool completely before slicing and serving.

Notes

  • Wrapping the bottom of the springform pan with aluminum foil prevents leaks during baking.
  • Chilling the cheesecake layer properly is essential for clean layering and smooth assembly.
  • Ensure the cake is completely cooled before slicing to avoid the layers from separating.
  • Use fresh or canned pineapple drained well for best results.
  • Adjust baking times depending on your oven’s accuracy and pan type.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Pineapple upside-down cheesecake cake, pineapple cheesecake, layered cake, tropical dessert, cheesecake cake recipe

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Find it online: https://harperellington.com/pineapple-upside-down-cheesecake-cake-recipe/