Pineapple Upside-Down Cheesecake Cake

Name: Pineapple Upside-Down Cheesecake Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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); 8 oz cream cheese, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 egg; 1 tablespoon all-purpose flour; Pinch of salt

Isabella

🌟Life, Love, and Gastronomy 🍷

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If you’re a fan of pineapple upside-down cake, this twist on the classic dessert is sure to impress. Combining the sweet and tangy pineapple topping with a rich cheesecake layer beneath, this Pineapple Upside-Down Cheesecake Cake is a show-stopping dessert that’s both indulgent and visually stunning. Perfect for any occasion, it adds a little extra flair to a traditional favorite.

Why You’ll Love This Recipe

I absolutely love this Pineapple Upside-Down Cheesecake Cake recipe because it merges two classic desserts into one amazing treat. The creamy cheesecake layer offers a delicious contrast to the sweet, caramelized pineapple topping, creating a harmonious blend of textures and flavors. The cake itself is moist and light, while the cheesecake layer is rich and velvety. Plus, it’s easy to make—there’s no complicated assembly required! Whether I’m serving it at a celebration or just as a special treat for myself, this dessert never disappoints.

Ingredients

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)

8 oz cream cheese, softened

1 teaspoon vanilla extract

1/2 cup granulated sugar

1 egg

1 tablespoon all-purpose flour

Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Arrange the pineapple slices at the bottom of the prepared pan. In a small bowl, combine the reserved pineapple juice, melted butter, and brown sugar. Stir until the sugar dissolves, then pour the mixture over the pineapple slices. Set aside.

In a large bowl, mix together the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Stir until well combined.

Pour the cake batter over the pineapple slices in the prepared pan, spreading it evenly.

Bake the cake for 25 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the cheesecake layer. In a separate bowl, beat together the cream cheese, granulated sugar, vanilla extract, egg, flour, and a pinch of salt until smooth.

Once the cake has finished baking, remove it from the oven and carefully spread the cheesecake mixture over the top of the cake.

Return the cake to the oven and bake for an additional 25-30 minutes, or until the cheesecake layer is set and lightly golden.

Allow the cake to cool completely in the pan. Once cooled, carefully run a knife around the edges and flip the cake onto a serving plate, pineapple side up.

Serve chilled or at room temperature.

Servings and timing

Servings: 8 servings

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Storage/Reheating

I like to store any leftover cake in an airtight container in the fridge. It will stay fresh for up to 3 days. When I’m ready to enjoy it again, I typically serve it chilled, but it can also be enjoyed at room temperature. If you prefer it warm, I recommend microwaving individual slices for about 20-30 seconds.

Related Recipes:

Pineapple Upside Sugar Cookies

FAQs

Can I make this cake ahead of time?

Yes! I like to make it the day before and store it in the fridge overnight. It actually tastes even better the next day after the flavors have had time to meld.

Can I use fresh pineapple instead of canned?

You can definitely use fresh pineapple if you prefer. Just make sure to slice it thinly and caramelize it in a pan with the brown sugar and butter before adding it to the cake pan.

Is it possible to make this gluten-free?

Yes, you can substitute the yellow cake mix with a gluten-free version. Just make sure to check the ingredients on the cake mix and use a gluten-free all-purpose flour for the cheesecake layer as well.

Can I freeze this cake?

I haven’t tried freezing it, but I think it would freeze well if wrapped tightly. Just thaw it in the fridge overnight before serving.

Can I add other fruits to the topping?

If I want to mix things up, I sometimes add maraschino cherries or other fruits along with the pineapple for a colorful variation. Just be sure the fruit is drained well before placing it on the cake.

Conclusion

This Pineapple Upside-Down Cheesecake Cake is a delightful twist on a classic dessert that I can’t get enough of. It’s the perfect balance of sweet, tangy, and creamy with a beautiful caramelized pineapple topping that makes it extra special. Whether I’m making it for a celebration or just as an indulgent treat, it’s always a crowd-pleaser. I hope you enjoy this irresistible dessert as much as I do.

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