Description
This Pineapple Upside-Down Cheesecake Cake combines the classic tropical flavors of pineapple upside-down cake with a rich, creamy cheesecake layer. A buttery brown sugar glaze soaks into the pineapple slices at the bottom of the pan, creating a luscious topping once flipped. With a moist yellow cake base and a smooth cheesecake topping, this dessert is perfect for any occasion and serves eight people.
Ingredients
Scale
For the Pineapple 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)
For the Yellow Cake:
- 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
For the 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 your 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: Lay the pineapple slices evenly at the bottom of the prepared pan, setting the stage for the classic upside-down effect.
- Create Glaze: In a small bowl, combine the reserved pineapple juice, melted butter, and brown sugar, stirring until the sugar dissolves. Pour this mixture evenly over the pineapple slices to create a sweet caramelized topping.
- Mix Cake Batter: In a large bowl, whisk together the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract until the batter is smooth and well combined.
- Pour Batter over Pineapple: Carefully pour the cake batter over the pineapple slices and glaze in the pan, spreading it evenly without disturbing the pineapple arrangement.
- Bake Cake Base: Bake the cake for 25 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Prepare Cheesecake Mixture: While the cake is baking, beat together the softened cream cheese, granulated sugar, vanilla extract, egg, flour, and a pinch of salt in a separate bowl until the mixture is smooth and creamy.
- Spread Cheesecake Layer: Once the cake base is baked, remove it from the oven and gently spread the cheesecake mixture evenly over the top of the cake.
- Bake with Cheesecake Layer: Return the pan to the oven and bake for an additional 25-30 minutes or until the cheesecake layer is set and lightly golden on top.
- Cool and Invert: Allow the cake to cool completely in the pan. Once cooled, run a knife around the edges to loosen, then invert the cake onto a serving plate so the pineapple layer is revealed on top.
- Serve: Serve the cake chilled or at room temperature for a delightful dessert experience.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake layer without lumps.
- Using parchment paper lining helps in easily flipping the cake without breaking.
- Allow the cake to cool completely before flipping to preserve the shape and topping arrangement.
- The reserved pineapple juice adds extra flavor to the caramel glaze—do not discard it.
- For a firmer cheesecake top, you can chill the cake for at least 2 hours before serving.
