Description
This Pineapple Upside-Down Cheesecake Cake combines the classic tropical flavors of pineapple with the creamy richness of cheesecake atop a moist yellow cake base. The cake features a caramelized pineapple topping created by baking pineapple slices with a buttery brown sugar glaze, followed by a luscious layer of smooth cheesecake baked on top. Perfect for dessert lovers seeking a delightful blend of fruity, creamy, and sweet textures in a single cake.
Ingredients
Topping
- 1 can (20 oz) pineapple slices in juice, drained (reserve juice for topping)
- 1/4 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/2 cup crushed pineapple (from the canned pineapple)
Cake Batter
- 1 box yellow cake mix
- 1 cup sour cream
- 1/4 cup vegetable oil
- 3 large eggs
- 1/2 cup water
- 1 teaspoon vanilla extract
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon all-purpose flour
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy removal of the cake later.
- Arrange Pineapple: Place the drained pineapple slices neatly at the bottom of the prepared cake pan, forming an even layer.
- Make Topping Glaze: In a small bowl, combine the reserved pineapple juice, melted butter, and brown sugar. Stir this mixture until the sugar dissolves, then pour it evenly over the pineapple slices in the pan to create the caramelized topping.
- Mix Cake Batter: In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Mix thoroughly until the batter is smooth and well incorporated.
- Pour Batter Over Pineapple: Carefully pour the prepared cake batter over the pineapple and topping in the cake pan, spreading it evenly to cover the pineapple layer completely.
- Bake Base Cake: Bake the cake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the base cake is cooked through.
- Prepare Cheesecake Layer: While the cake bakes, combine the softened cream cheese, granulated sugar, vanilla extract, egg, flour, and a pinch of salt in a separate bowl. Beat until the mixture is smooth and creamy, free of lumps.
- Top with Cheesecake Mixture: After the initial 25 minutes of baking, remove the cake from the oven and gently spread the cheesecake layer evenly over the partially baked cake surface.
- Finish Baking: Return the cake to the oven and bake an additional 25-30 minutes, or until the cheesecake layer is set and lightly golden on top.
- Cool and Unmold: Allow the cake to cool completely in the pan. Once cooled, carefully run a knife around the edges to loosen it, then invert the cake onto a serving plate so that the pineapple topping is beautifully displayed on top.
- Serve: This cake is best served chilled or at room temperature, allowing the flavors and textures to come together perfectly for a delicious dessert experience.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth cheesecake layer.
- Using parchment paper in the cake pan helps prevent sticking and makes flipping the cake easier.
- If you prefer a less sweet topping, reduce the brown sugar slightly.
- Allow the cake to cool fully before flipping to avoid breaking the delicate cheesecake layer.
- This cake keeps well refrigerated and can be served cold or brought to room temperature before serving.
