Pineapple Upside-Down Cheesecake Cake

Why You’ll Love Pineapple Upside-Down Cheesecake Cake

This recipe brings together two beloved desserts in one beautiful cake. The caramelized pineapple layer creates a glossy, golden topping once inverted, while the cheesecake layer adds a creamy contrast to the soft vanilla cake beneath.

You’ll love how the flavors balance perfectly: buttery brown sugar, tangy pineapple, and smooth cream cheese. It’s simple enough for home bakers yet elegant enough for special occasions. Plus, the ingredient list uses pantry staples, making it convenient and approachable.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 can (20 oz) sliced pineapple in juice, drained
¼ cup brown sugar
¼ cup unsalted butter, melted
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 cup milk (can substitute with almond or oat milk for a dairy-free option)
2 teaspoon baking powder
1 teaspoon vanilla extract
8 oz cream cheese, softened
½ cup powdered sugar
1 cup whipped cream

Directions

Preheat your oven to 350°F (175°C).

In a bowl, mix the melted butter and brown sugar. Pour this mixture into a 9-inch round cake pan, spreading evenly. Arrange the drained pineapple slices over the brown sugar mixture.

In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract until fully combined.

Gradually add the flour and baking powder to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cake tender.

In a separate bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Gently fold in the whipped cream until fully combined and airy.

Pour the prepared cake batter evenly over the pineapple layer. Spoon the cheesecake mixture over the cake batter and carefully spread it out evenly.

Bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10 minutes. Carefully invert it onto a serving plate so the caramelized pineapple layer is on top. Let it cool further before slicing and serving.

Servings and timing

Servings: 8 slices

Preparation time: 30 minutes
Baking time: 50 minutes
Cooling time: 10–15 minutes
Total time: Approximately 1 hour 20 minutes

Variations

For a tropical twist, add shredded coconut to the cake batter or sprinkle some on top after inverting the cake.

You can include maraschino cherries in the center of each pineapple ring for a classic presentation.

For a richer flavor, substitute part of the milk with coconut milk.

If you prefer individual portions, divide the batter and layers into muffin tins to create mini upside-down cheesecake cakes.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. Because of the cheesecake layer, refrigeration is recommended.

To serve warm, microwave individual slices for 10–15 seconds. Avoid overheating, as it may affect the texture of the cheesecake layer.

You can also freeze the cake by wrapping slices tightly in plastic wrap and placing them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Just be sure to slice it evenly and remove excess moisture before arranging it in the pan.

Can I make this cake ahead of time?

Absolutely. You can prepare it a day in advance and store it in the refrigerator until ready to serve.

Why did my cake stick to the pan?

Make sure to spread the butter and brown sugar evenly and allow the cake to cool for about 10 minutes before inverting. Running a knife around the edges can also help.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend designed for cakes.

What can I use instead of whipped cream in the cheesecake layer?

You can use whipped topping or make stabilized whipped cream for similar results.

How do I know when the cake is fully baked?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.

Can I reduce the sugar in this recipe?

You may slightly reduce the granulated sugar, but keep in mind it may affect the cake’s texture and sweetness balance.

Is it necessary to refrigerate leftovers?

Yes, because of the cream cheese layer, the cake should be stored in the refrigerator.

Can I double the recipe?

Yes, you can double the ingredients and bake in a larger pan, adjusting the baking time as needed.

Can I use low-fat cream cheese?

Yes, but the cheesecake layer may be slightly less rich and creamy.

Conclusion

Pineapple Upside-Down Cheesecake Cake is a show-stopping dessert that blends caramelized fruit, fluffy cake, and creamy cheesecake into one irresistible slice. Whether you’re baking for a holiday, a birthday, or simply craving something sweet and special, this recipe delivers both flavor and visual appeal in every bite.