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Pineapple Upside-Down Cheesecake Cake Recipe

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4.2 from 88 reviews

  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. Arrange pineapple slices: Place the drained pineapple slices evenly on the bottom of the prepared cake pan.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Cool the cake: Allow the cake to cool completely in the pan to set the layers fully.
  11. 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

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Find it online: https://therecipeshome.com/pineapple-upside-down-cheesecake-cake-recipe-3/