If you have ever dreamed of combining the rich creaminess of cheesecake with the nostalgic charm of a pineapple upside-down cake, then this Pineapple Upside-Down Cheesecake Cake Recipe is about to become your new favorite dessert. This luscious cake has a buttery caramelized pineapple base topped with a moist yellow cake layer, crowned with a velvety cheesecake finish, all in one stunning flip-worthy creation. It’s the perfect showstopper that tastes like summer sunshine and cozy indulgence rolled into each bite.
Ingredients You’ll Need
The beauty of this Pineapple Upside-Down Cheesecake Cake Recipe lies partially in its simplicity—each ingredient plays a crucial role in building layers of flavor and texture. Fresh pineapple juice and butter create a caramelized base, while the yellow cake mix forms a tender foundation. The cheesecake topping adds that signature creamy touch that elevates this dessert to an entirely new level.
- Yellow cake mix: Provides a fluffy, sweet base that bakes up moist and tender.
- Sour cream: Adds moisture and a hint of tartness to the cake for a luscious crumb.
- Vegetable oil: Keeps the cake soft and adds richness without overpowering flavors.
- Eggs: Bind the ingredients and contribute to a delicate texture.
- Water: Helps blend the batter for a smooth consistency.
- Vanilla extract: Infuses warmth and depth to both the cake and cheesecake layers.
- Canned pineapple slices: The star of the dish, providing juicy caramelized fruit on the bottom.
- Unsalted butter: Melted to create that irresistible golden caramel with the brown sugar.
- Brown sugar: Sweetens and caramelizes perfectly under the pineapple for richness.
- Crushed pineapple: Adds an extra burst of pineapple flavor in the cheesecake topping.
- Cream cheese: The heart of the cheesecake layer, delivering smooth creaminess.
- Granulated sugar: Sweetens the cheesecake without making it overly sugary.
- All-purpose flour: Helps firm up the cheesecake layer for perfect slicing.
- Salt: Balances the sweetness and enhances the overall taste.
How to Make Pineapple Upside-Down Cheesecake Cake Recipe
Step 1: Prepare Your Pan and Pineapple Base
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure the cake flips out easily later. Arrange the pineapple slices neatly across the bottom for that beautiful, caramelized final presentation.
Step 2: Create the Caramel Sauce
In a small bowl, mix the reserved pineapple juice, melted butter, and brown sugar, stirring until the sugar fully dissolves. Pour this golden caramel mixture evenly over the pineapple slices in the pan. This sugary, buttery glaze will bubble and soak into the pineapple, making the base irresistibly sweet and moist.
Step 3: Mix the Yellow Cake Batter
In a large bowl, whisk together the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Aim for a smooth, lump-free batter that’s thick yet pourable. This mix forms the cake layer that will bake right on top of your pineapple base, absorbing those rich flavors as it cooks.
Step 4: Bake the Cake Layer
Pour the cake batter gently over the pineapple and caramel mixture, spreading it evenly. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. At this point, the cake is set but the magic is just beginning.
Step 5: Prepare the Cheesecake Layer
While the cake is baking, prepare the cheesecake topping by beating together softened cream cheese, granulated sugar, vanilla extract, egg, flour, crushed pineapple, and a pinch of salt until silky smooth. This creamy mixture will top the baked cake, adding a luscious layer of tangy sweetness.
Step 6: Bake with Cheesecake Topping
Once the cake comes out of the oven, carefully spread the cheesecake mixture over the warm cake base in an even layer. Return the pan to the oven and bake for another 25 to 30 minutes until the cheesecake layer is set and has a delicate golden hue. The aroma alone will have you ready to dive right in.
Step 7: Cool and Flip
Allow the entire cake to cool completely in the pan. When cooled, gently run a knife around the edges to loosen it, then flip the cake onto your serving plate so the pineapple side is beautifully presented on top. This final step reveals that iconic pineapple upside-down look paired with the creamy cheesecake topping.
How to Serve Pineapple Upside-Down Cheesecake Cake Recipe
Garnishes
Sprinkle freshly chopped toasted pecans or coconut flakes on top for an added crunch and tropical flair. A dollop of whipped cream or a drizzle of caramel sauce elevates the indulgence, making every bite even more special.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a refreshing raspberry sorbet, balancing the sweet richness with a cool, tangy contrast. Fresh fruit like berries or sliced kiwi adds vibrant color and a juicy bite alongside.
Creative Ways to Present
For a fun twist, serve individual slices in clear glass cups layered with extra crushed pineapple or whipped cream for a stunning parfait-style dessert. Alternatively, cut into squares for a party platter and garnish each piece with a mint leaf for that wow factor.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Upside-Down Cheesecake Cake Recipe should be stored in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days. Chilling the cake helps the flavors meld beautifully, making it taste even better the next day.
Freezing
You can freeze this cake by wrapping it tightly in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready, thaw overnight in the fridge to maintain the creamy texture and moist cake layers.
Reheating
It’s best enjoyed chilled or at room temperature, but if you prefer it warm, gently heat a slice in the microwave for about 15 seconds. Avoid overheating as this could affect the cheesecake layer’s texture.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple slices and crushed fresh pineapple can be used for an even more vibrant tropical flavor. Just make sure to drain and pat the slices dry to avoid excess moisture.
Is it necessary to line the cake pan with parchment paper?
Using parchment paper ensures the cake flips out smoothly without sticking or breaking, especially because the pineapple layer can be sticky. It’s a simple step that guarantees perfect presentation.
Can I make this recipe gluten-free?
You can substitute the yellow cake mix with a gluten-free version and use gluten-free flour in the cheesecake layer. Just double-check all packaged ingredients to ensure they meet gluten-free standards.
What should I do if the cheesecake layer cracks?
Slight cracking is normal due to the baking process. To minimize cracks, avoid overmixing the cheesecake batter and bake it gently. If cracks appear, simply cover them with whipped cream or garnish when serving.
Can this cake be made in advance for a party?
Definitely! This Pineapple Upside-Down Cheesecake Cake Recipe is perfect for preparing a day ahead. Keep it refrigerated until serving and garnish fresh just before guests arrive to impress everyone effortlessly.
Final Thoughts
This Pineapple Upside-Down Cheesecake Cake Recipe is truly a celebration of flavors and textures that will brighten any gathering or cozy night in. Once you try it, you’ll see why it quickly becomes a cherished favorite, bringing a little touch of sunshine and decadent comfort to your kitchen. Give it a go—you deserve a slice of this deliciously dreamy treat!
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Pineapple Upside-Down Cheesecake Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Pineapple Upside-Down Cheesecake Cake combines the classic tropical flavors of pineapple upside-down cake with a creamy cheesecake layer. The moist yellow cake base is topped with pineapple slices caramelized in a brown sugar and butter glaze, then finished with a smooth, rich cheesecake topping. Perfect for dessert fans looking for a delightful fusion of cake and cheesecake in one impressive dessert.
Ingredients
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
Pineapple 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)
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 prevent sticking.
- Arrange pineapple slices: Place the drained pineapple slices evenly on the bottom of the prepared cake pan.
- Make pineapple glaze: In a small bowl, mix the reserved pineapple juice, melted butter, and brown sugar until the sugar dissolves. Pour this glaze mixture evenly over the pineapple slices in the pan.
- Prepare cake batter: In a large bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Stir until all ingredients are well incorporated and smooth.
- Add cake batter over pineapples: Pour the prepared cake batter evenly over the pineapple slices and glaze in the cake pan, spreading gently to cover all slices.
- Bake the base layer: Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the cake comes out clean, indicating it is baked through.
- Prepare cheesecake layer: While the cake is baking, beat together cream cheese, granulated sugar, vanilla extract, egg, flour, and a pinch of salt in a separate bowl until the mixture is smooth and creamy.
- Spread cheesecake topping: Once the cake base is done, remove the pan from the oven and carefully spread the cheesecake mixture evenly over the baked cake layer.
- Bake cheesecake layer: Return the pan to the oven and bake for an additional 25-30 minutes, or until the cheesecake topping is set and lightly golden on top.
- Cool the cake: Allow the cake to cool completely in the pan to set the layers fully.
- Invert and serve: Run a knife around the edges to loosen the cake, then flip it onto a serving plate so the pineapple side is facing up. Serve chilled or at room temperature.
Notes
- Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- Line the cake pan with parchment paper for easy removal and clean edges.
- You can use fresh pineapple slices as a substitute, but adjust the glaze accordingly.
- Chilling the cake before serving enhances the cheesecake layer’s texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
