Description
Indulge in the delightful combination of a classic pineapple upside-down cake and a creamy cheesecake with this Pineapple Upside-Down Cheesecake Cake. Layers of moist yellow cake, sweet pineapple, and a rich cheesecake filling come together for a decadent dessert that is sure to impress.
Ingredients
Scale
For the Pineapple Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 7–8 canned pineapple rings
- Maraschino cherries (optional, for center of rings)
For the Cake Layer:
- 1 box yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and flour until fully combined. Pour into prepared pan and bake for 35–40 minutes until just set. Cool completely, then refrigerate for at least 4 hours or overnight.
- Prepare the Pineapple Base and Cake Layer: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan. Pour melted butter into the pan and swirl to coat the bottom. Evenly sprinkle the brown sugar over the butter. Arrange pineapple rings over the sugar and place a maraschino cherry in the center of each if desired. Prepare the yellow cake mix according to package directions. Gently pour the batter over the pineapples, spreading evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan.
- Assemble the Cake: Once both layers are completely cooled, invert the pineapple cake onto a serving plate so the fruit side is up. Carefully place the chilled cheesecake layer on top. Press down lightly and smooth any gaps with extra frosting or whipped cream if desired. Refrigerate for 1 hour before slicing.
Notes
- For easier layering, freeze the cheesecake for 30 minutes before assembly.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42g
- Sodium: 370mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
