If you have a sweet tooth and a love for tropical flavors, you are going to fall head over heels for this Pineapple Upside-Down Cheesecake Cake Recipe. This delightful dessert layers moist yellow cake with a luscious cheesecake topping and finishes off with caramelized pineapple slices that create a picture-perfect presentation and an irresistible flavor combo. It’s a showstopper that’s easier to make than you might think and guaranteed to bring smiles and compliments at any gathering.
Ingredients You’ll Need
Every ingredient in this Pineapple Upside-Down Cheesecake Cake Recipe plays an important role, blending classic pantry staples with pineapple’s bright sweetness to achieve the perfect balance of textures and flavors. These simple but essential ingredients ensure your cake is moist, creamy, and beautifully caramelized on top.
- Yellow cake mix: Provides a light and fluffy base that bakes quickly and evenly.
- Sour cream: Adds tanginess and moisture to keep the cake tender.
- Vegetable oil: Keeps the cake moist without weighing it down.
- Eggs: Bind the batter and contribute to the cake’s rich texture.
- Water: Hydrates the dry ingredients for a smooth batter.
- Vanilla extract: Enhances flavor depth and aroma.
- Pineapple slices: The star ingredient, offering juicy sweetness that caramelizes beautifully.
- Unsalted butter: Melts into the sugar to create a luscious caramel topping under the pineapple.
- Brown sugar: Gives a deep, molasses flavor for that classic upside-down caramelization.
- Crushed pineapple: Infuses extra pineapple flavor into the cake batter.
- Cream cheese: The base of the cheesecake layer, delivering creaminess and tang.
- Granulated sugar: Sweetens the cheesecake without overpowering.
- All-purpose flour: Stabilizes the cheesecake for the perfect set.
- Salt: Balances sweetness and enhances all the flavors.
How to Make Pineapple Upside-Down Cheesecake Cake Recipe
Step 1: Prepare the Pan and Pineapple
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking and make flipping the cake easier. Arrange your pineapple slices neatly on the bottom—it’s going to create that stunning topping once flipped!
Step 2: Make the Caramel Topping
In a small bowl, whisk together the reserved pineapple juice, melted butter, and brown sugar until the sugar fully dissolves. Pour this sweet mixture evenly over the pineapple slices. This step is key to achieving that golden, sticky caramel layer that makes every bite heavenly.
Step 3: Mix the Cake Batter
Grab a large bowl and combine the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Stir until fully combined but don’t overmix—just enough to get a smooth, thick batter that will bake up soft and tender.
Step 4: Bake the First Layer
Pour the cake batter right over the pineapple and caramel in your pan, carefully spreading it to cover evenly. Bake for 25 minutes or until a toothpick inserted in the center comes out clean, signaling that this bottom layer is perfectly baked.
Step 5: Prepare the Cheesecake Layer
While the cake is in the oven, mix your cream cheese, granulated sugar, vanilla extract, egg, flour, and a pinch of salt in a bowl. Beat them together until the mixture is silky smooth and creamy. This luscious cheesecake layer will finish your dessert with a velvety touch.
Step 6: Add and Bake the Cheesecake Layer
Once the initial cake layer has baked, carefully remove the pan from the oven. Spread the cheesecake mixture gently on top, smoothing it out to cover the entire surface. Pop it back into the oven and bake for an additional 25 to 30 minutes until the cheesecake topping sets and turns a gentle golden color.
Step 7: Cool and Flip
Let your Pineapple Upside-Down Cheesecake Cake Recipe cool completely in the pan. This cooling time helps the layers set beautifully. When ready, run a knife around the edges to loosen, then flip it onto a serving plate to reveal the glistening pineapple crown on top.
Step 8: Serve and Enjoy
Serve this cake chilled or at room temperature—the flavors meld wonderfully either way. Each slice delivers the perfect blend of moist cake, smooth cheesecake, and sweet pineapple that will leave everyone asking for seconds.
How to Serve Pineapple Upside-Down Cheesecake Cake Recipe
Garnishes
While this cake is stunning on its own, you can elevate its presentation by adding a few fresh touches. A dollop of whipped cream, a sprinkle of toasted coconut flakes, or fresh pineapple leaves will add contrast and visual appeal that make your dessert irresistible.
Side Dishes
Serve this luscious cake alongside fresh fruit salad or a tropical salsa to complement its pineapple notes. A scoop of vanilla ice cream or a drizzle of caramel sauce can also pair beautifully, turning your dessert into an indulgent tropical feast.
Creative Ways to Present
You can slice and serve this cake in wedges like a traditional cake, or cut it into squares for a party platter. For a fancy twist, layer individual servings in clear glasses to show off each decadently layered slice—a guaranteed crowd-pleaser for gatherings.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pineapple Upside-Down Cheesecake Cake Recipe covered in the refrigerator. Stored in an airtight container, it stays moist and flavorful for up to 4 days, making it perfect for enjoying a slice or two the next day.
Freezing
If you want to save some for later, this cake freezes exceptionally well. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It will stay fresh for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
For the perfect serving temperature, bring refrigerated slices to room temperature or warm gently in a microwave for about 20 seconds. Avoid overheating, as this can cause the cheesecake layer to become too soft.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple, sliced and drained well, will work beautifully. Just be sure to reserve some of the juice or add a little water and sugar combo for the caramel sauce to maintain that classic upside-down effect.
Do I have to use a boxed cake mix?
While a boxed yellow cake mix makes this recipe quick and easy, you can substitute a homemade yellow cake batter if you prefer. Keep in mind the texture might vary slightly, but the delicious layers will remain intact.
Can I make this gluten-free?
Yes, just swap the cake mix and flour for gluten-free alternatives. Ensure your other ingredients like baking powder and vanilla extract are gluten-free as well to keep your dessert safe for gluten-sensitive friends.
Is it necessary to flip the cake after baking?
Flipping the cake is what reveals the gorgeous pineapple top and caramelized sugar layer. If you serve it without flipping, it will still be tasty but won’t have that iconic upside-down presentation.
How long does the cake keep its best quality?
This cake is best enjoyed within 3 to 4 days when stored in the fridge. After that, the texture of the cheesecake layer may change slightly, but it will still be delicious for up to a week.
Final Thoughts
This Pineapple Upside-Down Cheesecake Cake Recipe brings together the best of both worlds—a tropical, caramel-topped classic with a creamy cheesecake finish that feels genuinely special. Whether you’re baking for a party or a lovely family treat, this recipe is straightforward, fun, and downright irresistible. Give it a try and watch it become your new favorite dessert to make and share!
Print
Pineapple Upside-Down Cheesecake Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 to 8.8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Upside-Down Cheesecake Cake combines the classic tropical flavors of pineapple upside-down cake with a rich, creamy cheesecake layer. Featuring a moist yellow cake base topped with juicy pineapple slices and a luscious cream cheese topping, this dessert is perfect for any occasion and serves 8 to 8.8 servings.
Ingredients
Cake Base and Topping
- 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
- 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
- Prepare Oven and 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: Place the drained pineapple slices evenly at the bottom of the prepared cake pan.
- 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 fully incorporated and smooth.
- Pour Batter Over Pineapple: Pour the cake batter gently over the pineapple arrangement in the pan, spreading it evenly to cover the fruit and topping.
- Initial Bake: Bake the cake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Cheesecake Mixture: 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 until the mixture is smooth and creamy.
- Add Cheesecake Layer: After the initial baking, remove the cake from the oven and carefully spread the cheesecake mixture evenly over the partially baked cake.
- Finish Baking: 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 Flip: Allow the cake to cool completely in the pan. Once cooled, carefully run a knife around the edges to loosen, then invert the cake onto a serving plate so the pineapple side is facing up.
- Serve: Serve the pineapple upside-down cheesecake chilled or at room temperature for best flavor and texture.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth cheesecake layer.
- Line the cake pan with parchment paper to make flipping the cake easier and prevent sticking.
- Allow the cake to cool fully before flipping to avoid breaking the layers.
- For an extra touch, garnish the flipped cake with maraschino cherries between pineapple rings if desired.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
