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
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:
- 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.
