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High-angle shot of a slice of Pineapple Upside Down Cheesecake Cake on a white plate with a glossy amber glaze dripping down the sides.

Pineapple Upside Down Cheesecake Cake: The Ultimate Layered Dessert

A show-stopping Pineapple Upside Down Cheesecake Cake featuring a golden sponge base, a creamy vanilla cheesecake middle, and caramelized pineapple rings topped with a glossy brown sugar glaze. The perfect tropical fusion dessert.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cake, Desserts
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1/2 cup (113g) Unsalted Butter Melted
  • 3/4 cup (150g) Light Brown Sugar Packed
  • 1 can (20oz/567g) Pineapple Rings Drained and patted dry
  • 8-10 Maraschino Cherries Bright red
  • 16 oz (452g) Cream Cheese Softened to room temperature
  • 1/2 cup (100g) Granulated Sugar
  • 2 large Eggs Room temperature
  • 1 tbsp (15ml) Vanilla Extract
  • 1.5 cups (188g) All-Purpose Flour
  • 1.5 tsp Baking Powder
  • 1/2 cup (120ml) Whole Milk
  • 1/3 cup (80ml) Vegetable Oil

Equipment

  • 1 9-inch round cake pan Solid bottom, not springform
  • 1 Electric Hand Mixer

Method
 

Assembly & Baking
  1. Pour melted butter into the pan and sprinkle with brown sugar. Arrange pineapple rings and cherries on top.
  2. Beat cream cheese and sugar until smooth. Add eggs and vanilla. Pour over the pineapple layer.
  3. Whisk wet and dry sponge ingredients separately, then combine. Pour gently over the cheesecake layer.
  4. Bake at 325°F (163°C) for 55-65 minutes until the center is set but slightly jiggling.
  5. Chill for at least 4 hours. Run a knife around the edge and invert onto a serving plate.

Notes

Ensure the cake is fully chilled before flipping to maintain the cheesecake's structure.
Pat the pineapples dry to prevent the glaze from becoming too watery.