Description
A twist on the classic pineapple upside-down cake, this dessert combines a rich cheesecake layer with a caramelized pineapple topping, creating a delicious and visually stunning treat.
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
Instructions
- 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.
Notes
If making ahead, it’s best to store the cake in the fridge overnight, as it improves in flavor the next day.
You can substitute fresh pineapple for the canned variety, just be sure to caramelize it with brown sugar and butter before using.
This recipe can be made gluten-free by using a gluten-free cake mix and flour for the cheesecake layer.
For an added variation, maraschino cherries or other fruits can be added to the topping for extra color and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal
