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Pineapple Upside-Down Cheesecake Cake

Irresistibly Creamy Pineapple Upside-Down Cheesecake Cake

Enjoy the creamy decadence of Pineapple Upside-Down Cheesecake Cake, blending rich flavors and textures for a delightful dessert.
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Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Chilling Time 4 hours
Total Time 5 hours 55 minutes
Servings: 12 slices
Course: Weight Loss Recipes
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pineapple Layer
  • ½ cup butter This adds richness and helps the brown sugar caramelize beautifully.
  • 1 cup brown sugar Provides a deep, molasses-like sweetness that complements the pineapple.
  • 1 can (20 oz) pineapple slices, drained Their tangy flavor shines through the cheesecake.
  • 12 pieces maraschino cherries Add a pop of color and sweetness.
Cheesecake Batter
  • 16 oz cream cheese, softened Ensures a smooth, creamy texture.
  • 1 cup granulated sugar Balances the tang of the cream cheese.
  • 3 large eggs Acts as a binder for structure.
  • 1 teaspoon vanilla extract Adds a warm, aromatic depth of flavor.
  • ½ cup sour cream Adds tanginess and moisture.
  • 2 tablespoons all-purpose flour Helps stabilize the batter.
Cake Layer
  • 1 package (15.25 oz) yellow cake mix Makes this recipe semi-homemade.
  • 1 cup water Standard moisture for the cake mix.
  • ½ cup vegetable oil Adds moisture to the cake.
  • 3 large eggs For the cake mix.

Equipment

  • 9-inch springform pan
  • 9-inch round cake pan
  • mixing bowl
  • Electric Mixer

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C) and prepare a 9-inch springform pan with nonstick spray and aluminum foil.
  2. Pour melted butter into the prepared pan, sprinkle brown sugar on top, arrange pineapple slices, and place cherries in the center.
Cheesecake Batter
  1. Beat softened cream cheese until smooth, gradually mix in granulated sugar, then add eggs, vanilla, sour cream, and flour.
  2. Pour cheesecake mixture over the pineapple layer and bake for 40 to 45 minutes.
  3. Let cool completely and chill in the refrigerator for at least 4 hours.
Cake Layer
  1. Prepare the yellow cake batter according to package instructions and preheat oven to 350°F (175°C).
  2. Carefully invert the chilled cheesecake onto a greased round cake pan.
  3. Pour yellow cake batter over the cheesecake and bake for 35 to 40 minutes.
  4. Allow the cake to cool for 15 minutes, then invert onto a serving plate.

Nutrition

Serving: 1sliceCalories: 410kcalCarbohydrates: 51gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 121mgSodium: 300mgPotassium: 130mgFiber: 1gSugar: 32gVitamin A: 610IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Use unsalted butter for better flavor control. Allow cheesecake to cool before chilling, and be gentle when inverting to avoid breaking the cheesecake layer.

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