“`html
If you are on the hunt for a show-stopping dessert that combines tropical sweetness with creamy indulgence, look no further than the Pineapple Upside-Down Cheesecake Cake Recipe. This delightful treat layers a classic pineapple upside-down cake base with a luscious cheesecake topping, creating a harmonious fusion of tangy, sweet, and rich flavors in every bite. Whether you’re serving family, friends, or just treating yourself, this eye-catching cake is sure to become a beloved favorite that’s both comforting and exciting.
Ingredients You’ll Need
The ingredients in this Pineapple Upside-Down Cheesecake Cake Recipe are delightfully straightforward, yet each plays a crucial role in achieving the perfect balance of flavors, textures, and colors. From the bright, juicy pineapple slices to the smooth cream cheese layer, every component works together to bring this dessert to life.
- Yellow cake mix: Provides a moist, tender base that’s easy to work with and reliably delicious.
- Sour cream: Adds moisture and richness, enhancing the cake’s texture.
- Vegetable oil: Keeps the cake soft and prevents it from drying out.
- Eggs: Bind everything together and give structure.
- Water: Helps mix the cake batter smoothly and keep it light.
- Vanilla extract: Adds warm, aromatic notes to both cake and cheesecake layers.
- Pineapple slices in juice: Essential for that classic upside-down look and juicy flavor.
- Unsalted butter: Melted and combined with brown sugar to create a caramelized topping under the pineapple.
- Brown sugar: For that perfect, deep caramel flavor that melds beautifully with pineapple.
- Crushed pineapple: Adds extra burst of tropical flavor and moisture to the cheesecake layer.
- Cream cheese: The star of the cheesecake layer, bringing creamy tang and richness.
- Granulated sugar: Sweetens the cheesecake without overpowering.
- All-purpose flour: Helps stabilize the cheesecake layer for a smooth finish.
- Pinch of salt: Balances sweetness and enhances overall flavor.
How to Make Pineapple Upside-Down Cheesecake Cake Recipe
Step 1: Prepare Your Pan and Pineapple
Begin by preheating your oven to 350°F (175°C), then generously grease a 9-inch round cake pan and line the bottom with parchment paper. This ensures the cake releases easily later, especially with that sticky pineapple layer. Arrange the pineapple slices evenly across the bottom, setting the stage for a beautiful presentation once flipped.
Step 2: Make the Caramel Topping
In a small bowl, whisk together the reserved pineapple juice, melted butter, and brown sugar until the sugar dissolves completely. Pour this golden syrup over the pineapple slices in the pan. This mixture will bubble and caramelize during baking, adding a luscious, sticky sweetness that perfectly complements the tangy pineapple.
Step 3: Prepare the Cake Batter
In a large bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Stir until smooth and well incorporated. The sour cream not only provides moisture but also adds a slight tang that pairs beautifully with the pineapple topping.
Step 4: Bake the Cake Base
Pour the batter gently over the pineapple and caramel mixture in the pan, spreading it evenly with a spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. This partially baked cake will form a sturdy yet tender base for the cheesecake layer to come.
Step 5: Prepare the Cheesecake Layer
While the cake is baking, beat together the softened cream cheese, granulated sugar, vanilla extract, egg, flour, crushed pineapple, and a pinch of salt until the mixture is silky smooth. The crushed pineapple folded into this layer heightens the tropical vibe and prevents it from becoming overly dense.
Step 6: Add and Bake the Cheesecake Layer
Once the cake base is out of the oven, carefully spread the cheesecake mixture over the warm cake layer. Return the pan to the oven and bake an additional 25-30 minutes until the cheesecake topping is set and gently golden. This two-step baking process ensures each layer bakes perfectly without overcooking.
Step 7: Cool and Flip the Cake
Allow your cake to cool completely in the pan – patience here is key for clean flipping and beautiful presentation. When cooled, run a knife around the edges and invert the cake onto a serving plate so the caramelized pineapple shines on top. It’s like unveiling a tropical treasure!
How to Serve Pineapple Upside-Down Cheesecake Cake Recipe
Garnishes
To elevate this cake even further, consider topping it with freshly whipped cream or a sprinkle of toasted coconut flakes. Bright maraschino cherries or a few mint leaves add a burst of color and an extra hint of freshness that complements the rich layers beautifully.
Side Dishes
This cake pairs wonderfully with a simple scoop of vanilla ice cream or a refreshing fruit salad featuring citrus and berries. The cool, creamy ice cream balances the sweet, dense cake while the fresh fruit adds a zesty contrast to round out the dessert experience.
Creative Ways to Present
For a special occasion, slice the cake into neat wedges and serve on colorful plates with a drizzle of pineapple syrup or caramel sauce. You can also serve it in individual portions by baking in mini cake pans or ramekins, turning them out for single servings that wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the cake tightly with plastic wrap or store in an airtight container. It keeps beautifully in the refrigerator for up to 4 days, allowing the flavors to meld deliciously over time without drying out.
Freezing
You can freeze the cake for up to 2 months. Wrap it well in plastic wrap followed by aluminum foil to prevent freezer burn. When ready to enjoy, thaw overnight in the refrigerator for best texture and flavor retention.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer it warm, microwave individual slices for 15-20 seconds. Avoid overheating as this may cause the cheesecake layer to become grainy or separate.
FAQs
Can I use homemade yellow cake batter instead of a box mix?
Absolutely! Homemade batter can add a lovely, personal touch and may enhance the flavor even more. Just ensure it’s not too thin so it holds up well under the cheesecake topping.
Is it necessary to line the pan with parchment paper?
While not mandatory, lining the pan with parchment paper helps for an easier flip and prevents the caramelized pineapple from sticking. It’s a small step that makes serving much simpler.
Can I substitute crushed pineapple with fresh pineapple?
Fresh pineapple can be used, but it’s best if it’s finely chopped and well-drained to avoid excess moisture impacting the cheesecake texture.
What if I want to make this cake dairy-free?
For a dairy-free version, try substituting cream cheese and sour cream with plant-based alternatives. Keep in mind the texture and taste will slightly differ but can still be delicious.
Why does the cheesecake layer sometimes crack, and how can I prevent it?
Cracks often occur due to overbaking or rapid cooling. To minimize cracking, bake just until the cheesecake is set and allow it to cool gradually at room temperature before refrigerating.
Final Thoughts
There is something truly magical about the Pineapple Upside-Down Cheesecake Cake Recipe that combines nostalgic charm with creamy decadence. Whether you’re craving a tropical twist on a classic dessert or looking to impress at your next gathering, this recipe delivers on all fronts with its vibrant flavor and mouthwatering layers. So go ahead, dive in and treat yourself to this stunning slice of paradise—you won’t regret it!
“`
Print
Pineapple Upside-Down Cheesecake Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pineapple Upside-Down Cheesecake Cake combines a moist yellow cake base topped with caramelized pineapple slices and a creamy cheesecake layer. The cake is baked in two stages to create a delicious fusion of classic pineapple upside-down cake and rich cheesecake, making it an impressive and delightful dessert perfect for any occasion.
Ingredients
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:
- 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 ensure easy removal of the cake after baking.
- Arrange Pineapple Slices: Place the drained pineapple slices evenly at the bottom of the prepared cake pan, setting the stage for the upside-down presentation.
- Make Pineapple Topping Mixture: In a small bowl, combine the reserved pineapple juice, melted butter, and brown sugar. Stir until the brown sugar dissolves completely, then pour this mixture evenly over the pineapple slices in the pan.
- Prepare Cake Batter: In a large bowl, combine the yellow cake mix, sour cream, vegetable oil, eggs, water, and vanilla extract. Mix thoroughly until the batter is smooth and homogenous.
- Pour Cake Batter: Carefully pour the prepared cake batter over the pineapple and brown sugar mixture in the pan, spreading it evenly for a uniform bake.
- Bake the Cake Layer: Place the pan in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is partially cooked and set.
- Prepare Cheesecake Layer: While the cake is baking, in a separate bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, egg, flour, and a pinch of salt until you achieve a smooth and creamy consistency.
- Add Cheesecake Layer: When the initial 25 minutes of baking are done, remove the pan from the oven and carefully spread the cheesecake mixture evenly over the partially baked cake layer.
- Bake Again: Return the cake to the oven and continue baking for an additional 25-30 minutes, or until the cheesecake layer is set firmly and has turned a light golden color on top.
- Cool the Cake: Once fully baked, remove the cake from the oven and allow it to cool completely in the pan, which helps the layers to settle and makes flipping easier.
- Invert and Serve: After cooling, run a knife carefully around the edges to loosen the cake, then flip it onto a serving plate so the pineapple slices are on top. Serve chilled or at room temperature for best flavor and texture.
Notes
- Ensure cream cheese is softened before mixing to avoid lumps in the cheesecake layer.
- Line the pan with parchment paper for easy cake removal, especially when flipping for the upside-down effect.
- Cooling the cake completely before inverting prevents breaking or cracking the cheesecake layer.
- For extra flavor, sprinkle a little cinnamon or nutmeg into the cake batter.
- This cake keeps well when refrigerated and can be served cold for a refreshing dessert.
