Pineapple Upside-Down Cheesecake
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
A decadent fusion of pineapple upside-down cake and creamy cheesecake, featuring a pineapple-cherry topping and a layer of yellow cake beneath the cheesecake filling. This dessert is baked in a water bath for a silky texture.
Ingredients
- vegetable oil
- vegetable oil for greasing
- unsalted butter melted
- dark brown sugar
- 1 can pineapple rings
- Maraschino cherries
- 1 pack yellow cake mix
- crushed pineapple
- 3 large eggs lightly beaten
- cream cheese softened
- powdered sugar
- sour cream
- 3 eggs
- all-purpose flour
- vanilla extract
- pineapple juice
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 39.3 mg
- Iron: 0.53 mg
- Magnesium: 5.81 mg
- Phosphorus: 73.7 mg
- Potassium: 67.6 mg
- Zinc: 0.41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- vegetable oil
- dark brown sugar
- 1 can pineapple rings
- Maraschino cherries
- 1 pack yellow cake mix
- crushed pineapple
- powdered sugar
- sour cream
- 3 eggs
- all-purpose flour
- vanilla extract
- pineapple juice
Prepare
- vegetable oil, for greasing
- Melt unsalted butter
- 3 large eggs, lightly beaten
- Soften cream cheese
Let's Cook
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Step 1.
Preheat the oven to 350°F. Lightly oil two 8-inch springform pans with vegetable oil. Set one pan aside. In the other pan, pour the melted butter and sprinkle the dark brown sugar evenly over the bottom. Arrange the pineapple rings in a single layer over the brown sugar mixture, then place a Maraschino cherry in the center of each ring. Set this pan aside.
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Step 2.
In a large mixing bowl, whisk the yellow cake mix to break up any lumps. Add the crushed pineapple, vegetable oil, and lightly beaten eggs. Mix until well combined and smooth.
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Step 3.
Divide the batter evenly between the two prepared springform pans: pour half over the pineapple and cherry layer in the first pan, and pour the remaining batter into the second oiled pan. Bake both cakes for 25 to 30 minutes, until a toothpick inserted into the center comes out clean or the cakes are golden and spring back when lightly touched. Let the cakes cool completely in the pans on a wire rack.
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Step 4.
While the cakes cool, make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and sour cream until smooth and creamy. Add the eggs one at a time, beating well after each addition. Then mix in the flour, vanilla extract, and pineapple juice until fully combined and smooth.
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Step 5.
Pour the cheesecake filling evenly over the cooled cakes in both springform pans. Wrap the bottom of each pan tightly with aluminum foil to prevent water from seeping in. Place the pans into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about 2 to 3 inches up the sides of the springform pans, creating a water bath.
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Step 6.
Bake the cheesecakes in the water bath for 1 hour to 1 hour 15 minutes, until the filling is set but still jiggles slightly in the center (like Jell-O). Turn off the oven and leave the cheesecakes inside with the door slightly ajar for 1 hour to cool gradually. Then remove from the water bath and let cool completely at room temperature. Refrigerate for at least 4 hours or overnight until fully chilled.
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Step 7.
To assemble, remove the sides of the springform pans. Invert the cake with the pineapple and cherry topping onto a serving plate (the topping will become the top). Place the plain cheesecake layer on top of the pineapple layer, bottom side down, so the two cheesecake layers are stacked. Let sit at room temperature for 10 minutes before slicing and serving.