Go Back
Close-up smartphone photo of a tall slice of Pineapple Upside-Down Cheesecake Cake featuring a sticky caramelized brown sugar glaze dripping down the side.

Pineapple Upside-Down Cheesecake Cake: The Ultimate Layered Tropical Showstopper

A magnificent fusion of moist golden sponge and dense, creamy baked cheesecake topped with caramelized pineapple rings and a glossy amber brown sugar glaze. This showstopper features perfect layers and a professional tropical finish.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Cakes, Desserts
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1/4 cup Unsalted Butter Melted
  • 1 cup Light Brown Sugar Packed
  • 1 can Pineapple Rings 20 oz, juice reserved
  • 7-10 whole Maraschino Cherries Stems removed
  • 24 oz Cream Cheese Room temperature, full-fat
  • 3/4 cup Granulated Sugar
  • 3 large Eggs Room temperature
  • 1/2 cup Sour Cream Full-fat
  • 1.5 cups Cake Flour Sifted
  • 3/4 cup Unsalted Butter Softened

Equipment

  • 1 9-inch Springform Pan (High-sided) At least 3 inches deep.
  • 1 Roasting Pan For the water bath.
  • 1 Small saucepan For juice reduction.

Method
 

Preparation and Fruit Layer
  1. Preheat oven to 325°F (165°C). Pour melted butter into the springform pan, sprinkle brown sugar, and arrange pineapple rings and cherries.
Cheesecake and Cake Assembly
  1. Beat cream cheese and sugar until smooth. Add eggs and sour cream. Pour over the fruit layer.
  2. Cream butter and sugar for the cake. Mix in dry ingredients and pineapple juice. Spread carefully over the cheesecake layer.
The Water Bath Bake
  1. Place springform pan in a water bath. Bake for 70 minutes until edges are set. Cool completely and chill for 6 hours before flipping.

Notes

Use room temperature ingredients to ensure the cheesecake layer is dense and creamy.
Always use a water bath to prevent the cheesecake from cracking or browning too much.