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Pineapple Upside-Down Cheesecake Cake Recipe

Pineapple Upside-Down Cheesecake Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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