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
Scale
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.
