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
