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

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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)

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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