Description
Indulge in the decadent fusion of pineapple upside-down cake and creamy cheesecake with this Pineapple Upside-Down Cheesecake Cake. Layers of sweet pineapple, rich cheesecake, and moist yellow cake come together for a show-stopping dessert that’s perfect for any occasion.
Ingredients
Scale
Pineapple Topping:
- 1/4 cup unsalted butter, melted
- 1/2 cup packed light brown sugar
- 6–8 pineapple rings (canned or fresh)
- 6–8 maraschino cherries
Cheesecake Layer:
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
Cake Layer:
- 1 box yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup pineapple juice (from canned pineapple or fresh)
Instructions
- Prepare Pineapple Topping: Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan. Pour melted butter in the pan, sprinkle brown sugar, arrange pineapple rings, and place cherries on top.
- Make Cheesecake Layer: Beat cream cheese until smooth, add sugar, eggs, sour cream, and vanilla. Pour over pineapple layer and bake.
- Prepare Cake Layer: Combine cake mix, eggs, oil, and pineapple juice. Pour over chilled cheesecake layer and bake.
- Chill and Serve: Cool, invert onto a platter, and chill before serving.
Notes
- Use canned pineapple rings for consistent size
- Chill cheesecake before adding cake batter
- Store leftovers in the fridge for up to 4 days
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 42g
- Sodium: 410mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
