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
Scale
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.
