If you’re searching for a show-stopping, crowd-pleasing dessert that perfectly marries sweet-tart fruitiness with creamy richness, look no further than the Pineapple Upside-Down Cheesecake Cake. This delightful twist on the classic brings together buttery caramelized pineapple, luscious cheesecake, and tender golden cake in one stunning slice. Whether you’re celebrating a special occasion or simply want to brighten an ordinary day, this is a dessert that begs to be shared—and savored.
Ingredients You’ll Need
The magic of this Pineapple Upside-Down Cheesecake Cake lies in the thoughtful layering of simple, delicious ingredients. Each component brings a unique flavor and texture, coming together to create an unforgettable treat. Don’t be tempted to skip or substitute—the classics are classics for a reason!
- Unsalted butter (for topping and cake): Adds essential richness and creates that signature golden brown topping. For the softest cake, make sure your butter is at room temperature.
- Light brown sugar: Gives the pineapple its irresistible caramelized flavor and sticky-sweet finish.
- Pineapple rings (canned, drained): These tender, vibrant rings are the star of the show—be sure to drain them well for the best texture.
- Maraschino cherries: Sweet, jewel-toned cherries nestle perfectly in each pineapple ring for a playful color pop.
- Cream cheese: The heart of the cheesecake layer, bringing creamy, tangy decadence to every bite.
- Granulated sugar (for cheesecake and cake): Sweetens both layers without overpowering the fresh, fruity flavors.
- Large eggs (for both layers): Bind everything together while adding moisture and richness.
- Sour cream: Delivers extra tang and silkiness to the cheesecake layer—don’t skip it!
- Vanilla extract: A little vanilla goes a long way to round out the warm, sweet notes throughout the cake.
- Pinch of salt: Just enough to balance the sweetness and deepen the flavors.
- All-purpose flour: The backbone of the cake layer for that perfectly springy crumb.
- Pineapple juice: Infuses the cake batter with a punch of tropical flavor and keeps the cake moist.
- Baking powder: Provides lift, ensuring your cake layer is light and fluffy.
How to Make Pineapple Upside-Down Cheesecake Cake
Step 1: Prepare the Cheesecake Layer
Start by preheating your oven to 325°F (163°C) and lining a 9-inch springform pan with parchment. Lightly grease the sides to help with easy removal. Whip your softened cream cheese until it’s perfectly smooth—this sets the stage for a lump-free cheesecake. Gradually add in the sugar, eggs, sour cream, vanilla, and that tiny but mighty pinch of salt. Mix just until combined so the layer stays luscious and creamy. Pour the filling into the pan, bake for 35–40 minutes until just set, then let it cool completely. Cover and refrigerate for at least 4 hours (overnight for best results).
Step 2: Build the Pineapple Topping
Heat your oven to 350°F (175°C) and generously grease a 9-inch round cake pan. Pour in that melted butter, swirling it across the bottom, then sprinkle the brown sugar evenly over top. Arrange the drained pineapple rings in a single layer, tucking a maraschino cherry in the middle of each for a cheerful splash of color. Set this gorgeous base aside—it’s going to caramelize beautifully in the oven.
Step 3: Whip Up the Cake Layer
In a large mixing bowl, beat together the softened butter and sugar until the mixture looks fluffy and pale; this aeration is what makes your cake light. Beat in your eggs one at a time, then add the pineapple juice and vanilla for a fragrant, tropical batter. In a separate bowl, whisk together flour, baking powder, and salt, then gradually fold the dry mix into the wet. The result should be a smooth batter that’s easy to spread.
Step 4: Assemble and Bake
Spoon the cake batter carefully over your pineapple and cherry-studded topping, smoothing the surface so every bite has a perfect balance. Bake for 35–40 minutes until the top is golden and a toothpick comes out clean. Allow the cake to cool in its pan for about 10 minutes, then confidently invert it onto a serving plate. Let it cool completely to set the toppings and prevent any melting mishaps when the cheesecake is added.
Step 5: Combine for the Ultimate Pineapple Upside-Down Cheesecake Cake
Once both the cake and the cheesecake layers are nicely chilled and set, gently lift the cheesecake from its pan (running a knife around the edge if necessary). Carefully place the chilled cheesecake on top of your cooled pineapple cake for an impressive two-tiered spectacle. For the neatest slices and best texture, refrigerate the assembled cake for another 1–2 hours before serving.
How to Serve Pineapple Upside-Down Cheesecake Cake
Garnishes
For a truly showstopping presentation, all this Pineapple Upside-Down Cheesecake Cake needs is a simple swirl of whipped cream atop each slice. Scatter a few extra maraschino cherries or a dusting of toasted coconut for texture and flair. If you’re feeling fancy, a tiny drizzle of caramel sauce brings new depth to the tropical flavors.
Side Dishes
Since the cake is undeniably rich, pair it with something light and fresh—think a fruit salad of strawberries and kiwi for complementary colors, or a scoop of pineapple sorbet to keep the tropical theme going. For a playful twist, serve alongside a frosty glass of coconut milk or a tangy citrus punch.
Creative Ways to Present
Why not serve Pineapple Upside-Down Cheesecake Cake in individual portions for brunch or special events? Carefully cut small rounds with a biscuit cutter for mini, two-bite treats. Alternatively, stack a thin wedge on a pool of raspberry coulis to add elegance and a pop of color at your next dinner party.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Upside-Down Cheesecake Cake keeps beautifully! Cover slices tightly with plastic wrap or store in an airtight container in the fridge for up to 4 days. The cake and cheesecake layers may become even more flavorful after a day as the fruity notes deepen and meld.
Freezing
Want to save some for later? This cake freezes surprisingly well. Wrap uncut portions tightly in plastic wrap, then foil, and freeze for up to a month. To serve, thaw overnight in the refrigerator—the fruity top will retain its shine and the cake will remain moist.
Reheating
For the best texture, serve Pineapple Upside-Down Cheesecake Cake chilled or at cool room temperature. If you prefer it lightly warmed (to enhance the buttery cake and caramel notes), microwave individual slices for 10–15 seconds—just keep an eye out, so the cheesecake stays creamy and doesn’t melt.
FAQs
Can I use fresh pineapple instead of canned rings?
Absolutely! Fresh pineapple works well in this recipe, just make sure to cut it into thin, even rings and pat dry thoroughly to avoid excess moisture in your topping.
What’s the best way to get a clean slice of Pineapple Upside-Down Cheesecake Cake?
Chill the assembled cake for at least an hour before slicing, and wipe your knife clean between slices for those gorgeously layered pieces. A sharp, non-serrated knife works wonders here.
Can I make the cheesecake layer in advance?
Yes! The cheesecake layer actually improves after chilling. You can prepare it 1–2 days ahead, then keep it covered in the fridge until you’re ready to assemble.
Do I need a springform pan for the cheesecake?
A springform pan makes unmolding the cheesecake much easier and keeps the layer nice and even. If you don’t have one, you can improvise with a well-lined cake pan, but be extra gentle when removing.
What’s a quick shortcut if I’m pressed for time?
For speed, you can use a boxed yellow cake mix, swapping in pineapple juice for some of the water. It’ll save time and still give your Pineapple Upside-Down Cheesecake Cake that irresistible tropical flavor!
Final Thoughts
If you’ve made it this far, you’re just a few steps away from biting into the magic of Pineapple Upside-Down Cheesecake Cake. It’s a dessert that’s as fun to make as it is to eat—so grab a fork, share a slice, and let each bite transport you to your happy place! Your friends and family are going to request this one again and again.
Print
Pineapple Upside-Down Cheesecake Cake Recipe
- Prep Time: 40 minutes (plus chilling)
- Cook Time: 1 hour 20 minutes
- Total Time: 6 hours (includes chilling and assembly)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate fusion of Pineapple Upside-Down Cake and Cheesecake with this decadent Pineapple Upside-Down Cheesecake Cake. A luscious cream cheese layer sits atop a moist pineapple-infused cake, creating a delightful tropical dessert.
Ingredients
For the Topping:
- 1/4 cup unsalted butter (melted)
- 1/2 cup light brown sugar
- 6–8 pineapple rings (drained)
- 6–8 maraschino cherries
For the Cheesecake Layer:
- 16 ounces cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- pinch of salt
For the Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 1/2 cup pineapple juice
- 2 large eggs
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment and lightly grease the sides. Beat the cream cheese until smooth, then add sugar, eggs, sour cream, vanilla, and salt. Mix until just combined. Pour into the pan and bake for 35–40 minutes until just set. Cool completely and refrigerate at least 4 hours or overnight.
- Prepare the Topping: Preheat oven to 350°F (175°C). Pour melted butter into the bottom of a greased 9-inch round cake pan. Sprinkle with brown sugar, then arrange pineapple rings and place a cherry in the center of each ring. Set aside.
- Make the Cake Batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in pineapple juice and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Gradually mix the dry ingredients into the wet until smooth.
- Assemble and Bake: Pour the cake batter over the pineapple topping and smooth the top. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then invert onto a serving plate and let cool completely.
- Combine: Once both layers are cooled, gently place the chilled cheesecake layer on top of the cake. Refrigerate for 1–2 hours before slicing for best texture.
Notes
- You can prepare the cheesecake layer 1–2 days in advance.
- For a shortcut, use a boxed yellow cake mix and pineapple juice in place of the water for extra flavor.
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