Description
A tropical fusion dessert that combines the caramelized charm of pineapple upside-down cake with the creamy indulgence of cheesecake—all layered together for a show-stopping treat.
Ingredients
Scale
- Cooking spray
- 4 Tbsp. butter
- 1/2 cup packed brown sugar
- 1 (20-oz.) can pineapple rings in juice
- Stemless maraschino cherries
- 1 box yellow cake mix
- 1/3 cup vegetable oil
- 1 cup pineapple juice (preferably from the can used for the pineapple rings)
- 3 large eggs (divided)
- 3 (8-oz.) blocks cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 2 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
Instructions
- Preheat oven to 350°F (175°C) and spray an 8-inch springform pan with cooking spray. In a separate 8-inch cake pan, melt the butter, then sprinkle with brown sugar to form a caramel base.
- Arrange five pineapple rings on the caramel layer and place maraschino cherries in the centers and between the slices.
- In a large bowl, whisk together cake mix, vegetable oil, pineapple juice, and 3 eggs until smooth. Pour half of the batter over the pineapples in the cake pan and the other half into the springform pan.
- Bake both pans for about 20 minutes or until golden and a toothpick inserted comes out clean. Let cool completely.
- In a large bowl, beat cream cheese until fluffy. Gradually add granulated sugar, then beat in the remaining eggs one at a time. Mix in sour cream, vanilla extract, and kosher salt until smooth.
- Pour the cheesecake filling over the baked cake in the springform pan. Bake for 1 hour to 1 hour and 10 minutes until set but slightly jiggly in the center.
- Cool the cheesecake in a water bath or at room temperature. Refrigerate for at least 4 hours or overnight.
- To assemble, carefully invert the caramelized pineapple layer from the cake pan onto the chilled cheesecake. Serve and enjoy.
Notes
- Use gluten-free cake mix for a gluten-free version.
- Dairy-free substitutions include vegan cream cheese and non-dairy yogurt for sour cream.
- Add a tropical twist with a sprinkle of shredded coconut or a pinch of cinnamon in the cheesecake layer.
- Ensure layers are fully cooled before assembly to maintain structure.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: pineapple upside-down cheesecake, layered dessert, tropical cake, pineapple cheesecake, summer dessert