If you’re craving a dessert that marries the best of fruity sweetness with rich creaminess, let me introduce you to the showstopper: the Pineapple Upside-Down Cheesecake Cake Recipe. This indulgent layered delight brings together the caramelized goodness of classic pineapple upside-down cake with a luscious cheesecake center, all topped with a moist yellow cake. Each bite offers a tropical burst balanced perfectly by smooth, tangy cheesecake — truly a crowd-pleaser that’s as stunning as it is scrumptious.
Ingredients You’ll Need
The beauty of this Pineapple Upside-Down Cheesecake Cake Recipe lies in its simple yet carefully chosen ingredients. Each component plays a crucial role — from the buttery brown sugar base that creates that iconic caramelized layer, to the creamy cheese and fluffy cake that provide gorgeous texture contrasts and rich flavor.
- Yellow cake mix (1 box, 15.25 oz): A quick and reliable base for a soft, tender cake layer that complements the cheesecake.
- Unsalted butter (1/2 cup, melted): Adds a rich, silky foundation for the brown sugar pineapples to caramelize beautifully.
- Light brown sugar (1 cup, packed): Gives that classic deep sweetness and moisture to the pineapple topping.
- Pineapple slices (1 can, 20 oz, drained): The star fruit here, providing juicy, tropical flavor and lovely visuals.
- Maraschino cherries (10): Sweet and festive, placed in the center of pineapple rings for that vintage touch.
- Cream cheese (2 blocks, 8 oz each, softened): The creamy heart of the cheesecake, ensuring smoothness and tang.
- Granulated sugar (1/2 cup): Sweetens the cheesecake filling without overpowering its delicate flavor.
- Large eggs (2): Bind and enrich the cheesecake mixture for a perfectly set texture.
- Vanilla extract (1 teaspoon): A fragrant boost that enhances both cake and cheesecake layers.
- Sour cream (1/2 cup): Adds moistness and a slight tang to keep the cheesecake luscious and tender.
- All-purpose flour (2 tablespoons): Stabilizes the cheesecake, preventing cracks and keeping it silky.
How to Make Pineapple Upside-Down Cheesecake Cake Recipe
Step 1: Prepare the Pineapple Base
Start by preheating your oven to 325°F (163°C). Use nonstick spray to coat a 9-inch springform pan and wrap its bottom in foil to catch any leaks — this step saves cleanup hassle. Pour the melted butter into the pan, then sprinkle the brown sugar evenly over it. Carefully arrange the pineapple slices on top of the sugar, pressing them gently to stick. Place a maraschino cherry in the center of each pineapple ring to add color and a pop of sweetness. This layer will caramelize in the oven, creating that irresistible golden crust.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese until completely smooth and creamy. Gradually add granulated sugar, continuing to beat until fluffy. One at a time, add the eggs, beating well after each addition. Stir in the vanilla extract, sour cream, and flour until just combined. Pour this cheesecake mixture gently over the pineapple and sugar layer, smoothing the surface so it’s even before baking. This creamy filling is the heart of the Pineapple Upside-Down Cheesecake Cake Recipe.
Step 3: Bake the Cheesecake Layer
Bake the cheesecake layer at 325°F for 40 to 45 minutes. The center should be just set — slightly jiggly but not liquid. Remove it from the oven and let it cool completely on a wire rack. Then chill it in the fridge for at least 4 hours or preferably overnight. This chilling step firms up the cheesecake, making it easier to assemble with the next cake layer.
Step 4: Prepare and Bake the Yellow Cake Layer
Once the cheesecake is chilled, prepare the yellow cake batter following the package instructions. Preheat the oven to 350°F (175°C). Carefully remove the cheesecake from the springform pan and invert it onto a greased 9-inch round cake pan so the pineapple side is facing down. Pour the yellow cake batter evenly over the cheesecake layer. Bake for 35 to 40 minutes, or until a toothpick inserted in the cake layer comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert it onto a serving plate, revealing the glossy pineapple topping once again. Let it cool completely before slicing and serving.
How to Serve Pineapple Upside-Down Cheesecake Cake Recipe
Garnishes
To elevate this dessert even further, consider adding a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side. Fresh mint leaves can add a lovely pop of green and freshness as well. Light dustings of toasted coconut flakes or chopped pecans also bring delightful texture contrasts and visual appeal.
Side Dishes
This cake pairs wonderfully with tropical fruit salads featuring mango, papaya, or kiwi for a fresh, bright snack alongside the richness. For a beverage pairing, try a cold glass of pineapple juice, sweet iced tea, or light bubbly to balance the sweetness.
Creative Ways to Present
For parties, slice the cake into small squares and serve on colorful plates, or even cut into mini versions using a muffin tin for bite-sized indulgences. You can also drizzle a thin caramel sauce over each slice to boost the caramel notes from the brown sugar. Serving it in clear glass dishes lets the layers shine, creating an inviting presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Because it’s a layered cake with a rich cheesecake filling, store leftovers covered tightly in the refrigerator. It will stay fresh and moist for up to 4 days — perfect for enjoying a little treat each day.
Freezing
You can freeze this Pineapple Upside-Down Cheesecake Cake Recipe by wrapping it securely in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve the texture and flavor.
Reheating
This dessert is best enjoyed chilled or at room temperature. If you prefer it slightly warm, let it sit out for 30 minutes before serving. Avoid microwaving, as that can make the cheesecake layer grainy or the cake dry.
FAQs
Can I use fresh pineapple instead of canned for this recipe?
Absolutely! Fresh pineapple slices work beautifully here. Just be sure to pat them dry well to avoid excess moisture that could affect caramelization in the base layer.
Is it necessary to use a springform pan with foil?
Yes, using a springform pan wrapped with foil is key to preventing leaks while baking the cheesecake layer, making cleanup easier and avoiding oven messes.
Can I make this recipe gluten-free?
You can substitute the yellow cake mix and all-purpose flour with gluten-free versions. Just check that all other ingredients are gluten-free to keep the dessert safe for gluten sensitivities.
How long should the cheesecake layer chill before adding the cake batter?
At least 4 hours of chilling is recommended, but overnight is best. This ensures the cheesecake firm up completely, so it won’t mix into the cake batter when poured on top.
Can this Pineapple Upside-Down Cheesecake Cake Recipe be made ahead for a party?
Definitely! It benefits from being made a day in advance, allowing flavors to meld and the structure to set perfectly. Just add toppings right before serving for maximum freshness.
Final Thoughts
Now that you’ve got the full scoop on this Pineapple Upside-Down Cheesecake Cake Recipe, I hope you’re as excited as I am to try baking this tropical dream come true. It’s a showstopper you’ll want to pull out for special occasions or whenever you want to impress friends and family with something truly unforgettable. Go ahead, make it your own, and enjoy every luscious, creamy, caramel-coated bite!
Print
Pineapple Upside-Down Cheesecake Cake Recipe
- Total Time: 1 hour 50 minutes (plus chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pineapple Upside-Down Cheesecake Cake is a decadent layered dessert combining a rich, creamy cheesecake base topped with caramelized pineapple and maraschino cherries, all baked with a fluffy yellow cake layer. Perfect for tropical flavor lovers, this cake offers a delightful blend of textures and tastes ideal for celebrations or a delicious treat.
Ingredients
For the Pineapple Layer
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 1 can (20 oz) pineapple slices in juice, drained
- 10 maraschino cherries
For the Cheesecake Layer
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
For the Yellow Cake Layer
- 1 box (15.25 oz) yellow cake mix (plus ingredients called for on the box)
Instructions
- Prepare Pineapple Layer: Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick spray and wrap the bottom with aluminum foil to prevent leaks. Pour melted butter into the bottom of the pan, then sprinkle evenly with brown sugar. Arrange the pineapple slices over the sugar and place a cherry in the center of each slice.
- Make Cheesecake Layer: In a medium bowl, beat cream cheese until smooth. Add granulated sugar and beat until fluffy. Mix in eggs one at a time, then add vanilla, sour cream, and flour. Pour the cheesecake mixture gently over the pineapple layer and smooth the top.
- Bake Cheesecake Layer: Bake for 40–45 minutes or until the center is just set. Let cool completely, then refrigerate for at least 4 hours or overnight to firm up the cheesecake layer.
- Prepare Yellow Cake Batter: Prepare the yellow cake mix according to package instructions in a separate bowl while the cheesecake layer chills.
- Assemble Cake Layers: Once the cheesecake layer is chilled, preheat oven to 350°F (175°C). Remove the cheesecake from the springform pan and place it pineapple-side down into a greased 9-inch round cake pan.
- Add Cake Batter and Bake: Pour the prepared yellow cake batter over the cheesecake layer. Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool in the pan for 15 minutes, then invert onto a serving plate. Let cool completely before slicing and serving.
Notes
- Ensure the cheesecake layer is fully chilled and firm before layering with the cake batter to prevent mixing.
- You can make the cheesecake layer a day in advance to save time.
- Serve the cake chilled or at room temperature for best flavor.
- For extra indulgence, add a dollop of whipped cream when serving.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
