Indulge in the ultimate fusion dessert with our Pineapple Upside Down Cheesecake Cake! This delectable treat combines the classic flavors of pineapple upside-down cake with the creamy richness of cheesecake. With layers of caramelized pineapple, velvety cheesecake, and moist cake, each bite is a heavenly experience that will leave you craving more.
In our household, the Pineapple Upside Down Cheesecake Cake has become synonymous with celebrations and special occasions. I still remember the first time I made it for my family – the aroma of caramelized pineapple filled the kitchen as the cake baked to perfection. When we finally sliced into it, the combination of tangy pineapple, creamy cheesecake, and buttery cake layers left us speechless. Since then, it has been a staple at our gatherings, and every bite brings back cherished memories of joy and togetherness.
Why This Fusion Dessert Will Wow You:
- Perfect Harmony of Flavors: Experience the delightful contrast between sweet caramelized pineapple, rich cheesecake, and moist cake layers.
- Impressive Presentation: With its stunning upside-down design showcasing vibrant pineapple slices and cherries, this dessert is sure to steal the spotlight at any event.
- Make-Ahead Convenience: Prepare the cheesecake layer the day before, allowing you to assemble the cake effortlessly on the day of serving.
- Versatile Serving Options: Serve slices of this decadent dessert with warm caramel sauce and extra cherries for an extra touch of indulgence.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1 tablespoon sugar
- 6 tablespoons melted butter (salted or unsalted)
For the Cheesecake:
- 4 (8-ounce) packages cream cheese, room temperature
- 1 2/3 cups sugar
- 1/4 cup cornstarch
- 1 tablespoon vanilla extract
- 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
Directions
- The Day of Serving: Make the Cake:
- Preheat the oven and prepare a cake pan.
- Melt brown sugar and butter, then pour into the prepared pan.
- Arrange pineapple slices and cherries in the pan.
- Prepare the cake batter and pour over the fruit layer.
- Bake until a toothpick comes out clean, then cool and invert onto a serving plate.
- Assembly:
- Remove the chilled cheesecake from the refrigerator and springform pan.
- Place the cheesecake on a serving plate and carefully slide the cooled pineapple cake off the pan and onto the top of the cheesecake.
- Slice and serve with warm caramel sauce and extra cherries for a truly indulgent experience.
Notes:
- For the cheesecake layer, it’s crucial to wrap the springform pan in aluminum foil to prevent any leaks or water from seeping in during the baking process.
- Ensure the cream cheese is at room temperature to achieve a smooth and creamy cheesecake filling.
- When making the caramel sauce for the pineapple layer, avoid bringing the mixture to a boil; simply melt the sugar and butter together until combined.
- Feel free to customize the fruit arrangement on the pineapple layer to suit your preferences or create a decorative pattern.
- Serve the Pineapple Upside Down Cheesecake Cake slightly chilled for the best texture and flavor.
- Leftovers can be stored in the refrigerator for several days, but it’s unlikely you’ll have any leftovers to worry about.
