
There’s something about pineapple upside down cheesecake cake that just makes your taste buds tingle with delight. Maybe it’s the sweet and tangy combination of flavors, or the way the moist cake mingles with the creamy cheese filling. No matter what it is, one thing is for sure: this cake is absolutely irresistible!
So when you find yourself staring at a towering slice of this deliciousness, there’s only one thing to do: dig in! The first bite is always an adventure, as you explore all of the different flavors and textures. But before long, you’ll be hooked, and will want nothing more than another slice (or two).

If there’s one dessert that’s a show-stopper, it’s gotta be pineapple upside down cheesecake cake! This dessert is absolutely amazing, and it’s perfect for any occasion. Plus, it’s really easy to make – you just need a few simple ingredients. So don’t wait any longer – give this recipe a try today! You won’t regret it.

So, what are you waiting for? Give this amazing Pineapple Upside Down Cheesecake Cake a try – your taste buds will thank you!

Ingredients

- Pineapple slices, drained
- Light brown sugar
- Unsalted sweet cream butter
- Maraschino cherries, stem removed and sliced in half
- Unsalted sweet cream butter
- Sugar
- Buttermilk
- Eggs
- Baking powder
- Kosher salt
- Baking soda
- Flour

How to make Pineapple Upside Down Cheesecake Cake
Preheat the oven to 350 degrees and spray a 9in spring form pan with pam baking spray
Wrap the bottom of the springform pan in foil to avoid leakage
Using a medium pot over medium-high heat, bring the butter and brown sugar to a light boil.

Whisk to make sure all of the sugar has dissolved

Pour 1⁄4 cup of the sauce onto the inside of the pan Lay your pineapples slices onto the sauce

Place your cherries in the centers of the pineapple Using a medium bowl, melt the butter

Whisk in the sugar until combined
Whisk in the eggs until combined
Whisk in the buttermilk, baking powder, baking soda, and salt until combined
Gradually whisk in the flour until combined and smooth
Carefully pour the batter over the pineapple to make sure that no sauce comes out from the sides

Bake in the oven on a cookie sheet for 40 minutes or until a toothpick comes out clean
Remove from oven and allow to cool completely
Using a cake leveler or a serrated knife, cut the pineapple cake into two halves
Place the two cake halves onto a place or cake board for easy removal
Place the bottom cake layer onto the round springform pan
Carefully remove the cheesecake from the fridge and place the cheesecake on top of the bottom cake layer
Carefully place the top cake layer on top of the cheesecake Heat up the brown sugar sauce until it is liquid again
Carefully pour the sauce over the cheesecake and enjoy!

So, if you’re looking for a delicious and unique cake to make for your next party, look no further than this Pineapple Upside Down Cheesecake Cake.


Pineapple Upside Down Cheesecake Cake
Ingredients
- 1 20 oz can pineapple slices drained
- 1 C light brown sugar
- 1 ⁄2 C unsalted sweet cream butter
- 1 ⁄2 C maraschino cherries stem removed and sliced in half
- 5 tbsp unsalted sweet cream butter
- 2 ⁄3 C sugar
- 1 ⁄2 C buttermilk
- 2 large eggs
- 1 tsp baking powder
- 1 ⁄4 tsp kosher salt
- 1 ⁄4 tsp baking soda
- 1 1 ⁄4 C flour
Instructions
- Preheat the oven to 350 degrees and spray a 9in spring form pan with pam baking spray
- Wrap the bottom of the springform pan in foil to avoid leakage
- Using a medium pot over medium-high heat, bring the butter and brown sugar to a light boil.
- Whisk to make sure all of the sugar has dissolved Pour 1⁄4 cup of the sauce onto the inside of the pan Lay your pineapples slices onto the sauce
- Place your cherries in the centers of the pineapple Using a medium bowl, melt the butter
- Whisk in the sugar until combined
- Whisk in the eggs until combined
- Whisk in the buttermilk, baking powder, baking soda, and salt until combined
- Gradually whisk in the flour until combined and smooth
- Carefully pour the batter over the pineapple to make sure that no sauce comes out from the sides
- Bake in the oven on a cookie sheet for 40 minutes or until a toothpick comes out clean
- Remove from oven and allow to cool completely
- Using a cake leveler or a serrated knife, cut the pineapple cake into two halves
- Place the two cake halves onto a place or cake board for easy removal
- Place the bottom cake layer onto the round springform pan
- Carefully remove the cheesecake from the fridge and place the cheesecake on top of the bottom cake layer
- Carefully place the top cake layer on top of the cheesecake Heat up the brown sugar sauce until it is liquid again
- Carefully pour the sauce over the cheesecake and enjoy!
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