Why You’ll Love This Recipe
I love how this dessert marries the retro charm of pineapple upside-down cake with the decadence of cheesecake. The caramelized topping is a showstopper, and the cheesecake layer adds a smooth, tangy contrast to the sweet fruit and soft cake base. It’s an eye-catching, crowd-pleasing dessert that’s perfect for any celebration.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Pineapple Topping & Cake Layer:
- 1/4 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1 can (20 oz) pineapple rings, drained
- Maraschino cherries (optional), 8–10
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup milk
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
Directions
- I preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- I pour the melted butter into the bottom of the pan and sprinkle the brown sugar evenly on top. I arrange the pineapple rings over the sugar and place cherries in the centers if I’m using them.
- In a bowl, I whisk together the flour, baking powder, and salt. In another bowl, I cream the softened butter and granulated sugar until fluffy. I beat in the egg and vanilla, then alternate adding the dry mixture and milk, mixing just until combined.
- I pour the cake batter over the pineapple layer and smooth the top evenly.
- For the cheesecake layer, I beat the cream cheese, sugar, and vanilla until smooth. I add the egg and mix until creamy.
- I gently spoon the cheesecake mixture over the cake batter, spreading it carefully to cover the surface.
- I bake for 45 to 50 minutes, until the cake is set in the center but the cheesecake is still slightly jiggly.
- I remove the cake from the oven and let it rest for 10 minutes. I run a knife around the edge, then invert it onto a serving plate so the pineapple topping is visible.
- I let the cake cool completely, then refrigerate for at least 2 hours before slicing and serving.
Servings and timing
This recipe serves 12. Prep time is 20 minutes, baking time is 50 minutes, and total time is about 3 hours 10 minutes including chilling. Each slice has approximately 350 kcal.
Variations
Sometimes I add a splash of rum to the cake batter for a tropical twist. I also enjoy substituting crushed pineapple in the topping for a different texture, or using coconut milk in place of regular milk for an island-inspired flavor.
storage/reheating
I store the cake covered in the refrigerator for up to 4 days. It tastes best chilled or brought to room temperature. I don’t recommend reheating since it’s meant to be enjoyed cool.
FAQs
Can I use fresh pineapple instead of canned?
Yes, I slice fresh pineapple into rings or chunks and make sure it’s well-drained before using.
What if I don’t have a springform pan?
I use a regular 9-inch round cake pan, but I line it with parchment and ensure it’s well-greased for easier removal.
Can I make it ahead of time?
Absolutely. I often bake it a day in advance and chill it overnight so it’s perfectly set when served.
Can I freeze the cake?
Yes, I slice and freeze individual portions wrapped tightly. I thaw them overnight in the fridge before serving.
How do I keep the pineapple topping from sticking?
I make sure to use plenty of melted butter and line the pan well. Letting the cake rest before inverting also helps.
Conclusion
Pineapple Upside-Down Cheesecake Cake is the ultimate celebration of flavor and texture. With its buttery caramel topping, moist cake, and creamy cheesecake layer, it’s a dessert I love serving for gatherings and special occasions. It’s nostalgic, elegant, and always a hit.
Print
Pineapple Upside-Down Cheesecake Cake
- Total Time: 3 hours 10 minutes (includes chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
This pineapple upside-down cheesecake cake layers buttery pineapple topping, moist vanilla cake, and a rich cheesecake swirl. A show-stopping tropical dessert for any occasion.
Ingredients
For the Pineapple Topping & Cake Layer:
1/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
1 can (20 oz) pineapple rings, drained
8–10 maraschino cherries (optional)
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1 large egg
1/2 tsp vanilla extract
1/2 cup milk
For the Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 large egg
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
Pour melted butter into the bottom of the pan and sprinkle with brown sugar. Arrange pineapple rings and optional cherries.
In a bowl, whisk flour, baking powder, and salt. In another bowl, cream softened butter and sugar. Add egg and vanilla. Alternate adding dry ingredients and milk until combined.
Pour cake batter over pineapple layer and smooth evenly.
For the cheesecake layer, beat cream cheese, sugar, and vanilla until smooth. Add egg and beat until creamy.
Spoon cheesecake mixture over cake batter and spread carefully.
Bake for 45–50 minutes until set but slightly jiggly in center.
Let rest 10 minutes. Run a knife around edge and invert onto serving plate.
Cool completely, then refrigerate for at least 2 hours before slicing.
Notes
Add a splash of rum to the cake batter for extra flavor.
Substitute crushed pineapple or coconut milk for a tropical variation.
Best served chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
