Pineapple Upside-Down Cheesecake Cake Recipe
Indulge in the tropical flavors of this Pineapple Upside-Down Cheesecake Cake that combines the best of both worlds with a creamy cheesecake layer and a moist cake layer, topped with caramelized pineapples and cherries.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes plus chilling
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Pineapple Layer:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 can (20 ounces) pineapple slices, drained
- 10 maraschino cherries
Cheesecake Layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Cake Layer:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 cup pineapple juice, reserved from canned pineapple
Instructions
- Pineapple Layer: Preheat the oven and prepare the pan with melted butter and brown sugar. Arrange pineapples and cherries.
- Cheesecake Layer: Prepare the batter, pour over the pineapple layer, and bake.
- Cake Layer: Mix dry ingredients, cream butter and sugar, add eggs and flavorings, then alternate with dry ingredients and liquids. Spread over the cheesecake layer and bake.
- Cool, invert, and chill before serving.
Notes
- Use room temperature cream cheese and butter for a smoother batter.
- This cake is best made a day ahead to allow flavors to meld.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
