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Pineapple Upside Down Cheesecake Cake Recipe

Pineapple Upside Down Cheesecake Cake Recipe

5.2 from 22 reviews

Indulge in the ultimate dessert with this Pineapple Upside Down Cheesecake Cake. A rich and creamy cheesecake sits atop a moist pineapple cake, beautifully topped with caramelized pineapples, cherries, and warm caramel sauce. This show-stopping treat is a delightful fusion of two classic desserts.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1 Tablespoon sugar
  • 6 Tablespoons melted butter, either salted or unsalted works fine here

For the cheesecake:

  • Four 8 ounce packages cream cheese, room temperature
  • 1 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1 Tablespoon vanilla
  • 2 extra large eggs
  • 3/4 cup heavy cream

For the cake:

  • 1 20 ounce can pineapple slices in juice, drained
  • 1/2 cup brown sugar
  • 4 Tablespoons salted butter
  • Maraschino cherries
  • 5 Tablespoons salted butter
  • 2/3 cup sugar
  • 2 large or extra large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 1/4 cups all-purpose flour

Instructions

  1. The day before: Make the cheesecake. Preheat oven to 350°F. Prepare a 9″ springform pan. Combine crust ingredients, press into pan, and bake. Make the filling and bake in a water bath. Chill overnight.
  2. The day of serving: Make the cake. Preheat oven, prepare cake pan. Melt brown sugar and butter for base. Arrange pineapples and cherries in pan. Make batter, pour over fruit, and bake. Invert cake onto a plate.
  3. Assemble by placing the cheesecake on a serving plate, then adding the pineapple cake on top. Serve with warm caramel sauce and extra cherries.

Notes

  • You can find the recipe for the warm caramel sauce here.
  • Pat the pineapples and cherries dry to prevent excess moisture in the cake.

Nutrition

Keywords: Pineapple Upside Down Cheesecake Cake, dessert, cheesecake, pineapple cake, caramel sauce, recipe