Instead of having to make two of your favorite desserts, try combining them with this amazing Pineapple Upside Down Cheesecake Cake recipe!
Combine two desserts into one with this incredible Pineapple Upside Down Cheesecake Cake. It’s the perfect sweet treat to enjoy with the family for any occasion.
Would you like to make the most impressive baked dessert you’ve ever tried? If so, tackle this fun and delicious Pineapple Upside Down Cheesecake Cake recipe. While you’ll need quite a few ingredients to put this delicious dessert together, it’s relatively simple and won’t take up too much of your time. If you want to make a treat that will keep you coming back for more, this is an excellent choice!
Why You’ll Love This Pineapple Upside Down Cheesecake
- It’s like having two desserts in one! If you’re a fan of pineapple upside-down cake but you also love cheesecake, this dessert is like a dream come true.
- The Pineapple Upside Down Cheesecake Cake has the perfect taste and texture. It’s creamy and delicious.
- It’s not hard to make. Sure, it might sound like a complicated, time-consuming recipe, but it’s easier than it sounds. If you follow this recipe, you’ll have the perfect dessert ready to enjoy in no time.
Ingredients You’ll Need to Make the Pineapple Upside Down Cheesecake Cake
If you’d like to make this delicious dessert, you’ll need to have the right ingredients. These are some of the most important ingredients:
- Cream Cheese – You can’t have a cheesecake without cream cheese! Let it sit out and soften before you begin working with it.
- Brown Sugar – Enhance the taste of this cake with brown sugar, a common staple used in a pineapple upside-down cake.
- Granulated Sugar – Give your cream cheese mixture a sweet touch with a bit of granulated sugar.
- Graham Crackers – Use the graham crackers as a crisp, crumbly crust for your cake.
- Pineapple Rings – You’ll need a can or two of pineapple rings in juice for added flavor.
These are only some of the ingredients used to prepare this incredible dessert, giving it that sweet and tasty flavor!
Can I use crushed pineapple instead of the pineapple rings?
Absolutely. If you don’t have the rings or would prefer not to use them, you can use crushed pineapple for the pineapple upside-down cake portion of this dessert.
What type of cream cheese should I use for this dessert?
Always use full-fat cream cheese to get the best texture and consistency out of the cheesecake layer. If you use low-fat cream cheese, it may not have the same taste or texture, which can ruin the dessert for you. As for the brand, you can choose any kind you’d like. Kraft Philadelphia Cream Cheese is one of several great brands to pick!
Can I add some cherry juice to the cheesecake filling?
Of course! If you’d like to add hints of cherry flavoring to your cheesecake, feel free to add a few drops of the cherry juice from your jar of maraschino cherries to the cheesecake mixture. It has such a sweet taste that goes great with this dessert.
Do I need to let this dessert set?
Yes! Because you’re adding a cheesecake layer to the desert, make sure you’re giving it more than enough time to set. It typically takes a minimum of four hours.
- If you don’t have brown sugar, you can make it by combining white granulated sugar with some molasses.
- You can feel free to use crushed vanilla cookies for the crust of this dessert if you don’t feel like using graham crackers or don’t have them available to use.
- Be sure to cover this dessert and keep it in the fridge. You can’t leave it out because the cheesecake portion of the dessert will start to go bad at room temperature.
How to Store the Pineapple Upside Down Cheesecake Cake
Once you’ve prepared the Pineapple Upside Down Cheesecake Cake, cover it with plastic wrap and a sheet of aluminum foil and place it in the fridge to keep it fresh. It should stay fresh when refrigerated for up to four days. If you’d like to save the cake for more than four days, consider pre-slicing it, placing it into individual zipper-sealed food storage bags, and putting it in the freezer. The dessert can remain frozen for up to three months.
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Pineapple Upside Down Cheesecake Cake
- 1 ½ cups butter divided
- ½ cup light brown sugar lightly packed
- 1 14 oz can pineapple rings, drained with 1/8 cup juice reserved
- 20 maraschino cherries stems removed and pat dry with a paper towel
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 ½ cups all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 3 packs cream cheese room temperature
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
- Preheat your oven to 350 degrees F. Melt 1 stick, ½ cup, butter and divide evenly between two 9-inch cake pans.
- Sprinkle about ¼ cup of brown sugar into the bottom of each cake pan in an even layer.
- Layer half of the pineapple rings into the bottom of each cake pan in an even layer. Place a cherry in the center of each pineapple ring and anywhere else you see an empty spot. I used about 10 for each cake.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the remaining 1 cup of butter and sugar on med-high speed until light and fluffy.
- Add the eggs and vanilla extract and mix until combined. Scrape the sides and bottom of the bowl.
- Add in the sour cream and reserved pineapple juice and mix until combined.
- Add the flour, salt, baking powder, and baking soda and mix until there are no dry spots remaining.
- Scrape the sides and bottom of the bowl to make sure all the ingredients are well incorporated.
- Divide the batter evenly between the two cake pans and smooth the batter evenly over the pineapple/cherry layer.
- Bake for 30-35 minutes or until a toothpick inserted in the center of each cake comes out clean.
- Remove the cakes from the oven when they are done and allow to cool completely on a wire rack.
- When the cakes are cool, prepare the cheesecake filling by adding the cream cheese into the bowl of a stand mixer equipped with a paddle attachment and cream until smooth.
- Add the powdered sugar and vanilla extract and mix until well combined.
- Slowly pour in the heavy whipping cream with the mixer on low speed. Slowly increase the speed to high for 1-2 minutes.
- In the bottom of a 9-inch springform pan, add a sheet of parchment paper. Flip one of the cakes over and place pineapple side up in the bottom of the pan. Top the cake with the cream cheese mixture and smooth.
- Place the other cake layer on top and gently press into the cheesecake layer.
- Place the springform pan into the freezer for at least 2 hours or until the cheesecake layer is set, or in the refrigerator overnight.
- Remove the cheesecake from the freezer or refrigerator and carefully run hot water or a kitchen torch around the side of the springform to loosen the form and release the cake.
- Transfer to a cake plate or stand to serve.
- Store in an airtight container in the refrigerator for up to three days.