If you love the vibrant flavors of pineapple paired with the creamy indulgence of cheesecake, then this Pineapple Upside-Down Cheesecake Cake Recipe is about to become your new go-to dessert. This delightful cake combines the classic caramelized pineapple topping with a luscious cheesecake layer and a moist, flavorful yellow cake base. The result is a stunning and delicious treat that’s perfect for any occasion, from casual family dinners to special celebrations. The pineapple’s juicy sweetness and the cheesecake’s smooth richness create a heavenly balance that will surely impress everyone at your table.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step towards creating this stunning and flavorful cake. Each component plays a special role in building up the taste, texture, and beautiful appearance of the final dessert.
- Yellow cake mix: The base of our cake, providing a fluffy and tender crumb with minimal fuss.
- Sour cream: Adds moisture and tang, keeping the cake rich and soft.
- Vegetable oil: Ensures a tender texture and prevents dryness.
- Eggs: Bind everything together and help the cake rise properly.
- Water: Hydrates the cake mix for the perfect consistency.
- Vanilla extract: Enhances the overall flavor with its warm, sweet aroma.
- Pineapple slices in juice: The star ingredient, providing sweetness and that iconic tropical flair.
- Unsalted butter (melted): Combines with brown sugar to create the caramel-like syrup for the pineapple topping.
- Brown sugar: Adds richness and helps caramelize the pineapples beautifully.
- Crushed pineapple: Mixed into the cake for extra pineapple goodness and moisture.
- Cream cheese (softened): Creates the luxurious cheesecake layer that elevates this cake.
- Granulated sugar: Sweetens the cheesecake layer perfectly.
- Egg: Stabilizes the cheesecake, helping it set with a smooth texture.
- All-purpose flour: Provides structure to the cheesecake layer.
- Pinch of salt: Balances the sweetness and enhances flavors.
How to Make Pineapple Upside-Down Cheesecake Cake Recipe
Step 1: Prepare Your Pan and Pineapples
Begin by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly and line the bottom with parchment paper. This setup ensures easy release later. Then, arrange the pineapple slices neatly at the bottom — this is what creates that iconic upside-down presentation filled with glistening caramelized fruit.
Step 2: Make the Caramel Pineapple Topping
In a small bowl, combine the reserved pineapple juice, melted unsalted butter, and brown sugar. Stir until the sugar fully dissolves, creating a luscious syrup. Pour this mixture evenly over the arranged pineapple slices—this sweet glaze will soak into the pineapples as the cake bakes, infusing every bite with deep caramel flavor.
Step 3: Mix the Cake Batter
In a large bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Stir everything until smooth and well incorporated. This batter is delightfully simple but packed with moisture and flavor, perfect for supporting the layers above.
Step 4: Bake the Cake Base
Pour the prepared cake batter gently over the pineapple slices in the pan. Spread it evenly so it bakes uniformly. Place the pan in the oven and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. This step gives you a tender, golden foundation for the cheesecake layer.
Step 5: Prepare the Cheesecake Layer
While the cake bakes, beat together the softened cream cheese, granulated sugar, vanilla extract, egg, all-purpose flour, and a pinch of salt in a separate bowl. Whisk until the mixture is perfectly smooth, silky, and creamy—this will be the dreamy layer crowning your classic pineapple cake.
Step 6: Add and Bake the Cheesecake Layer
Once the cake base is done, carefully take the pan out of the oven and spread the cheesecake mixture evenly over the top. Return the cake to the oven and bake for another 25 to 30 minutes. You’ll know it’s done when the cheesecake layer is set and lightly golden on top. This two-stage baking gives you the iconic layered effect everyone loves.
Step 7: Cool and Flip
Let the cake cool completely right in the pan. When fully cooled, run a knife carefully around the edges to loosen the cake. Invert it onto a serving plate so the pineapple slices are perfectly displayed on top. This reveal moment is pure joy as the glossy, caramelized pineapple shines in all its glory.
Step 8: Serve and Enjoy
Your Pineapple Upside-Down Cheesecake Cake Recipe is best served chilled or at room temperature, allowing the flavors to meld beautifully. With every forkful, you’ll experience the moist cake, creamy cheesecake, and juicy pineapple in perfect harmony.
How to Serve Pineapple Upside-Down Cheesecake Cake Recipe
Garnishes
Adding a garnish can elevate the presentation and flavor experience. Consider topping slices with a dollop of freshly whipped cream or a sprinkle of toasted coconut flakes for extra texture. Mint leaves add a pop of color and a refreshing note that balances the sweetness nicely.
Side Dishes
This cake pairs wonderfully with light accompaniments that don’t overpower its sweet richness. Serve alongside fresh fruit salad, a scoop of vanilla bean ice cream, or a simple citrus sorbet to complement the tropical pineapple flavor.
Creative Ways to Present
Want to wow your guests? Serve individual slices with a drizzle of caramel sauce or pineapple syrup. Use mini dessert plates with a decorative fork and a sprig of mint. For a party, cut the cake into bite-sized squares and spear each piece with a decorative toothpick for easy sharing.
Make Ahead and Storage
Storing Leftovers
Cover any uneaten cake tightly with plastic wrap or store in an airtight container. It will keep well in the refrigerator for up to 4 days while maintaining freshness and flavor.
Freezing
You can freeze this cake successfully by wrapping it well in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer it warm, pop a slice in the microwave for about 15 seconds. This slightly softens the cheesecake layer and warms the pineapple topping without losing its delightful texture.
FAQs
Can I use fresh pineapple instead of canned?
Fresh pineapple can be used but may alter the moisture content and sweetness. If using fresh, choose ripe, juicy slices and consider adding a bit more brown sugar to ensure the caramelization is just right.
Do I have to use a yellow cake mix?
The yellow cake mix keeps this recipe quick and reliable, but you can substitute with a homemade yellow cake batter if you prefer. Just ensure it has a similar consistency for best results.
How do I prevent the cheesecake layer from cracking?
Mix the cheesecake batter smoothly without overbeating, and bake at the recommended temperature. Avoid opening the oven door frequently during baking, as sudden temperature changes can cause cracks.
Can I make this cake gluten-free?
Yes! Substitute the yellow cake mix with a gluten-free option and use gluten-free flour for the cheesecake layer. Just be mindful of any cross-contamination with other ingredients.
Is it okay to use low-fat cream cheese?
While low-fat cream cheese can be used, the texture and richness might be slightly compromised. For the creamiest cheesecake layer, full-fat cream cheese is best.
Final Thoughts
This Pineapple Upside-Down Cheesecake Cake Recipe is a delightful twist on two beloved classics, creating a dessert that’s sure to become a favorite in your recipe collection. It’s surprisingly easy to make, yet impressive to serve, bringing together the tropical sweetness of pineapple with the dreamy creaminess of cheesecake and the comforting base of yellow cake. I hope you enjoy making and sharing this beautiful cake as much as I do — it truly turns every occasion into a special one!
Print
Pineapple Upside-Down Cheesecake Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Upside-Down Cheesecake Cake combines a classic pineapple upside-down cake with a creamy cheesecake layer for a delightful dessert. Featuring a moist yellow cake base topped with caramelized pineapple slices and a smooth cheesecake layer, this recipe is perfect for celebrations or a special treat.
Ingredients
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)
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
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 at the bottom of the prepared cake pan as the base layer.
- Make Pineapple Topping: In a small bowl, mix the reserved pineapple juice, melted butter, and brown sugar until the sugar dissolves. Pour this mixture evenly over the pineapple slices in the pan.
- Mix Cake Batter: In a large bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Stir well until the batter is smooth and completely combined.
- Pour Cake Batter: Carefully pour the cake batter over the pineapple topping in the pan, spreading it evenly with a spatula.
- Bake First Layer: Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean. This forms the cake base.
- Prepare Cheesecake Mixture: While the cake bakes, beat the softened cream cheese, granulated sugar, vanilla extract, egg, flour, and a pinch of salt in a separate bowl until smooth and creamy.
- Spread Cheesecake Layer: When the cake is done baking, remove it from the oven and carefully spread the cheesecake mixture evenly over the top of the baked cake layer.
- Bake Cheesecake Layer: Return the cake to the oven and bake for an additional 25 to 30 minutes, or until the cheesecake layer is set and lightly golden on top.
- Cool and Invert: Let the cake cool completely in the pan. Once cooled, run a knife around the edges to loosen it, then invert the cake onto a serving plate so the pineapple side is facing up.
- Serve: Serve the cake chilled or at room temperature for the best flavor and texture.
Notes
- Be sure to let the cake cool completely before flipping to avoid breaking the cheesecake layer.
- Using parchment paper helps the cake release easily from the pan.
- You can garnish the cake with maraschino cherries or whipped cream for added presentation.
- For a dairy-free version, substitute cream cheese and sour cream with vegan alternatives.
- Store leftovers in the refrigerator and consume within 3-4 days.
