Description
This Pineapple Upside-Down Cheesecake Cake combines the tropical sweetness of caramelized pineapple with a rich, creamy cheesecake layer atop a moist yellow cake base. Baked to perfection, this dessert offers a delightful blend of textures and flavors, making it an impressive yet easy-to-make treat ideal for gatherings and special occasions.
Ingredients
Scale
For the Pineapple Layer
- 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 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
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 the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to prevent sticking and to allow easy removal of the finished cake.
- Arrange pineapple: Lay the pineapple slices evenly on the bottom of the prepared pan, creating the decorative upside-down pineapple layer for the cake.
- Make pineapple topping: In a small bowl, mix the reserved pineapple juice, melted butter, and brown sugar until the sugar dissolves completely. Pour this mixture over the pineapple slices in the pan and set aside to infuse flavor while preparing the batter.
- Prepare cake batter: In a large mixing bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Stir well until the batter is smooth and all ingredients are fully incorporated.
- Assemble cake base: Pour the cake batter evenly over the pineapple layer in the pan, spreading it carefully to cover all the pineapple slices.
- Bake the cake base: Place the pan in the oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is mostly set.
- Prepare cheesecake layer: 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 without lumps.
- Add cheesecake topping: Remove the cake from the oven and gently spread the cheesecake mixture over the partially baked cake, making sure the layer is even.
- Bake again: Return the cake to the oven and bake for an additional 25 to 30 minutes, or until the cheesecake layer is set, slightly golden, and springy to the touch.
- Cool and unmold: Allow the cake to cool completely in the pan on a wire rack. Once cooled, carefully run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate so the pineapple side is facing up.
- Serve: Serve the cake chilled or at room temperature for best flavor and texture enjoyment.
Notes
- Make sure to line the pan with parchment paper for easy cake removal.
- Reserve the pineapple juice to create a flavorful topping sauce for the pineapple layer.
- Ensure cream cheese is softened to avoid lumps in the cheesecake layer.
- Baking times may vary slightly depending on your oven; check for doneness with a toothpick.
- Allow the cake to cool fully before flipping to prevent breakage.
- This cake can be refrigerated and served chilled for a refreshing dessert.
