|

Pineapple Upside-Down Cheesecake Recipe

ByMadison
Jump to Recipe· 4.5 from 43 reviews

If you’re a fan of classic desserts with a tropical twist, you’re going to absolutely fall in love with this Pineapple Upside-Down Cheesecake Recipe. It beautifully merges the nostalgic flavors of the traditional pineapple upside-down cake with the rich, creamy indulgence of cheesecake. Trust me, once you try this, it’ll quickly become a favorite for both everyday treats and special occasions. Stay with me—I’ll walk you through every detail to help you nail this recipe perfectly!

🧡

Why This Recipe Works

  • Flavor Harmony: The tangy pineapple pairs beautifully with velvety cheesecake for a balanced tropical treat.
  • Moist Texture: The upside-down cake layers add a soft, buttery crumb that complements the dense cheesecake perfectly.
  • Visual Appeal: Bright pineapple rings and cherries make this cake an eye-catching centerpiece.
  • Water Bath Baking: Keeping the cheesecake creamy and crack-free with a simple water bath technique.
Pineapple Upside-Down Cheesecake, tropical cheesecake with pineapple, easy pineapple dessert, pineapple cake dessert, decadent cheesecake with pineapple - A two-layer round cake sits on a white marbled surface, with the bottom layer being a light brown sponge cake and the middle layer a thick, smooth cream that is pale yellow. The top layer is another light brown sponge with seven yellow pineapple rings evenly placed on it, each pineapple ring holding a small bright red cherry in the center. The cake looks moist and slightly shiny on top from the pineapple, and the overall shape is round and neatly stacked. In the background, there is a softly blurred aqua blue cloth, a white milk jug, and some out-of-focus flowers in soft pink and orange colors. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each component of this Pineapple Upside-Down Cheesecake Recipe plays a crucial role—from the creamy tang of the cheesecake to the sweet, sticky cake topping. When picking ingredients, aim for freshness (especially with pineapple) and room temperature dairy to ensure smooth mixing and the best final texture.

Pineapple Upside-Down Cheesecake, tropical cheesecake with pineapple, easy pineapple dessert, pineapple cake dessert, decadent cheesecake with pineapple - Flat lay of fresh cream cheese block, two whole brown eggs with clean shells, a small white bowl of granulated sugar, a small white bowl of light brown sugar, a small white bowl of sour cream, fourteen natural pineapple rings, fourteen bright red maraschino cherries, a small white bowl of melted unsalted butter, a small white bowl of pineapple juice, a small white bowl of milk, a small white bowl of vanilla extract, a white ceramic bowl with sifted all-purpose flour mixed with baking powder, baking soda, and salt, placed in perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Cream Cheese: The base for a luscious, smooth cheesecake—room temperature is key for no lumps.
  • Granulated and Brown Sugar: Brown sugar adds caramel notes perfect for the upside-down topping; granulated sugar sweetens the cheesecake filling.
  • Eggs: Provide structure and help the cheesecake set while maintaining creaminess.
  • Sour Cream: Adds moisture and a slight tang that balances sweetness.
  • Pineapple Juice & Pineapple Rings: Bring fresh tropical flavor and classic upside-down cake aesthetics.
  • Butter: Melted for rich flavor in both the topping and the cake batter.
  • Flour, Baking Powder, and Baking Soda: Give the cake structure and lightness, preventing it from feeling too dense.
  • Maraschino Cherries: Classic garnish that adds a pop of color and extra sweetness.
  • Milk and Vanilla Extract: Milk keeps the cake batter tender, while vanilla enhances flavor depth.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

While I love the classic version of this Pineapple Upside-Down Cheesecake Recipe, I’m all for making it your own. Whether that means dialing down the sweetness, going dairy-free, or experimenting with different tropical fruits, it’s all about what makes your taste buds happy.

  • Variation: I once swapped fresh pineapple for canned and it still turned out amazing—make sure they’re well-drained to avoid soggy layers.
  • Dairy-Free Twist: Use vegan cream cheese and coconut milk in place of dairy for a delicious alternative.
  • Spiced Up: Adding a teaspoon of cinnamon or nutmeg to the cake batter adds warmth and depth.
  • Mini Version: Try making individual cheesecakes in ramekins for personal servings—just watch the baking time closely.

Step-by-Step: How I Make Pineapple Upside-Down Cheesecake Recipe

Step 1: Prepare the Cheesecake Base with Care

I always start by preheating my oven to 325°F and greasing a 9-inch springform pan. Wrapping it in heavy-duty foil is a smart move since you’ll be baking it in a water bath later—this prevents leaks and keeps your oven clean. Then, whipping room temperature cream cheese with sugar until silky smooth really sets the stage for that perfect cheesecake texture. I mix in eggs one at a time to avoid overbeating and maintain a creamy finish. Adding sour cream, pineapple juice, and vanilla not only makes the batter smooth but infuses it with subtle tropical notes you can’t beat.

Step 2: Master the Water Bath Bake

Placing your cheesecake pan inside a large roasting pan and filling it halfway with hot water is a little extra effort that pays off big time. This steams the cheesecake gently, preventing cracks and ensuring it stays creamy. Bake at 300°F for 45 minutes, then turn off the oven and leave it inside for another 20 minutes—this gradual cooling helps set the cheesecake without shock. Cooling it completely on the counter before refrigerating is a habit I never skip—you’ll notice the difference in texture.

Step 3: Create the Classic Upside-Down Topping

I divide melted butter between two 9-inch cake pans, sprinkle brown sugar evenly on top, then carefully arrange the pineapple rings and maraschino cherries. This layering is the key to that iconic look and sweet caramelized topping you’re after. Don’t rush this part—taking your time to place the fruit neatly pays off when you flip the cake later.

Step 4: Mix and Bake the Cake Layers

Preheat your oven to 350°F again. Sift together your flour, baking powder, baking soda, and salt in a big bowl. In another one, whisk together melted butter and sugars before adding eggs, sour cream, milk, pineapple juice, and vanilla. This layered mixing keeps things smooth and lump-free. Combine your wet and dry ingredients gently and pour the batter into your prepared pineapple-topped pans—be careful not to mess up the fruit arrangement. Bake for 25–30 minutes until golden and a toothpick comes out clean. Let them cool in their pans for about 10 minutes, which helps with flipping them easily without damage.

Step 5: Assemble the Pineapple Upside-Down Cheesecake

This is my favorite moment! Flip one cake onto a flat surface, then carefully slide the chilled cheesecake out of its pan. I often use an offset spatula to gently loosen it from the bottom before placing it on the first cake layer. Then, top with the second cake layer, flipping it just like the first. You’re rewarded with that gorgeous pineapple and cherry design shining through. You can serve it immediately, but I’ve found chilling the whole assembly for a few hours really lets the flavors meld and textures settle. If you want, garnish with whipped cream right before serving for a little extra indulgence.

💡

Pro Tips for Making Pineapple Upside-Down Cheesecake Recipe

  • Room Temperature Ingredients: I can’t stress enough how smoothing cream cheese and eggs at room temp help avoid a lumpy batter.
  • Don’t Skip the Water Bath: Baking the cheesecake in water ensures a gooey, crack-free texture every single time.
  • Gentle Mixing: Mixing on low speed and scraping the bowl edges prevents over-aerating and cracking.
  • Careful Inversion: When flipping your cakes, do it slowly and with confidence to keep that neat pineapple pattern intact.

How to Serve Pineapple Upside-Down Cheesecake Recipe

Pineapple Upside-Down Cheesecake, tropical cheesecake with pineapple, easy pineapple dessert, pineapple cake dessert, decadent cheesecake with pineapple - The image shows a slice of pineapple upside-down cake being lifted by a fork. The cake slice has three layers: the top yellow layer is a round pineapple ring with a bright red cherry in the center, the middle layer is light and creamy with a smooth texture, and the bottom layer is a golden brown cake with small chunks of pineapple embedded. The full cake below has similar layers and looks moist and soft. The scene is set on a white marbled surface, with a blurry background featuring pink flowers and a glass bottle of milk. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually add a dollop of lightly whipped cream on the side, which balances the richness with its lightness. If I’m feeling fancy, I sprinkle a little toasted coconut or fresh mint leaves on top for color and a subtle tropical vibe that takes it a notch higher.

Side Dishes

This dessert is so rich and fruity, I love serving it with a simple fresh fruit salad or a scoop of vanilla bean ice cream. The creamy ice cream melts beautifully into each bite and adds a fun temperature contrast.

Creative Ways to Present

For birthdays or gatherings, I’ve layered this dessert with extra pineapple slices and even edible flowers for a tropical party centerpiece. You could also make miniature versions in jars for pretty, individual servings that are easy to transport and serve.

Make Ahead and Storage

Storing Leftovers

I always cover the cheesecake tightly with plastic wrap and store it in the fridge for up to 4 days. This keeps everything moist and the flavors fresh, so you can enjoy leftovers that taste just as good as the first slice.

Freezing

Freezing this cheesecake is totally doable. I wrap individual slices in plastic wrap and then foil for best protection. When you want some, thaw overnight in the fridge. The texture stays surprisingly creamy, but I recommend skipping fresh fruit garnishes before freezing.

Reheating

Honestly, I prefer this cheesecake chilled, but if you want to warm it gently, just pop a slice in the microwave for 15 seconds. That quick warmth brings out the sweetness without melting the cheesecake completely.

FAQs

  1. Can I use fresh pineapple instead of canned?

    Absolutely! Fresh pineapple slices work wonderfully and give a brighter flavor. Just be sure to pat them dry well to avoid extra moisture that could make the cake soggy.

  2. Why is a water bath important for the cheesecake?

    The water bath gently regulates the oven temperature surrounding the cheesecake, preventing overbaking and cracking, which keeps it smooth and creamy.

  3. Can I make this recipe ahead of time?

    Yes! Making it the day before is even better, allowing the flavors to meld and the cheesecake to properly set. Just keep it refrigerated and covered until serving.

  4. How do I prevent the cheesecake from cracking?

    Use room temperature ingredients, mix gently on low speed, and bake in a water bath. Also, cool it gradually by turning off the oven and letting it sit inside to avoid temperature shock.

Final Thoughts

Honestly, this Pineapple Upside-Down Cheesecake Recipe is one of those gems that brings together comfort food nostalgia and a tropical vacation vibe all in one bite. I find myself reaching for it whenever I want to impress guests or just spoil myself a little. Give it a try—you’ll feel like you’re creating something truly special, and I promise the flavors will keep you coming back for more.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Upside-Down Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 43 reviews
  • Author: Madison
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 7 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Copycat Pineapple Upside Down Cheesecake combines a rich and creamy pineapple-flavored cheesecake with a classic pineapple upside-down cake topping and moist cake layers. Perfect for a special occasion, this dessert features a buttery caramelized pineapple and cherry topping, a luscious pineapple-infused cheesecake layer, and tender cake layers, all assembled into a stunning layered treat.

Ingredients

Pineapple Cheesecake

  • 16 ounces cream cheese room temp
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 tablespoons pineapple juice
  • 1 teaspoon vanilla extract

Pineapple Upside-Down Cake Topping

  • 1/2 cup unsalted butter melted
  • 1 cup packed light brown sugar
  • 14 slices canned or fresh pineapple rings
  • 14 maraschino cherries

Pineapple Upside-Down Cake Batter

  • 1 1/2 cup + 3 tablespoons all-purpose flour sifted
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 cup milk
  • 1/4 cup pineapple juice
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare the Cheesecake Batter: Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap it in heavy-duty foil to prevent water from leaking in. In a large bowl, whip the room temperature cream cheese with 1/2 cup granulated sugar using an electric hand mixer until smooth. Add eggs one at a time, mixing until fully combined and scraping down the sides as needed. Then, mix in sour cream, pineapple juice, and vanilla extract until smooth.
  2. Bake the Cheesecake: Pour the cheesecake batter into the prepared springform pan and place it inside a large roasting dish. Reduce oven temperature to 300°F. Fill the roasting dish with hot water halfway up the sides of the cheesecake pan to create a water bath. Bake for 45 minutes, then turn off the oven and leave the cheesecake inside for an additional 20 minutes to set. Remove from oven and water bath, cool to room temperature, then cover and refrigerate for at least 8 hours or overnight.
  3. Prepare the Cake Topping: Divide the melted butter evenly between two 9-inch cake pans. Sprinkle 1/2 cup light brown sugar into each pan. Arrange pineapple rings and maraschino cherries over the sugar evenly, setting this topping layer aside.
  4. Make the Cake Batter: Preheat the oven to 350°F. In a large bowl, whisk together the sifted flour, baking powder, baking soda, and salt. In another medium bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Whisk in the egg, sour cream, milk, pineapple juice, and vanilla extract until well combined. Add the wet ingredients to the dry and stir gently until no lumps remain.
  5. Assemble and Bake the Cakes: Divide the cake batter evenly between the two prepared pans on top of the pineapple and cherry topping. Smooth the tops carefully without disturbing the fruit. Bake for 30 minutes or until a toothpick inserted in the center comes out clean and the cake is golden brown. Cool in pans on a wire rack for 10 minutes.
  6. Assemble the Pineapple Upside Down Cheesecake: Carefully invert each cake onto a flat surface or serving plate so the pineapple topping is on top. Remove the cheesecake from the springform pan by loosening the sides and using an offset spatula to lift it off the bottom. Place the cheesecake layer on top of one cake layer. Then, gently place the second cake layer on top of the cheesecake. Chill if desired, and optionally garnish with whipped cream before serving.

Notes

  • Ensure cream cheese, eggs, and sour cream are at room temperature to achieve a smooth cheesecake batter.
  • Using a water bath while baking the cheesecake prevents cracks and keeps it creamy.
  • Mix cheesecake filling on low speed to avoid incorporating too much air, which may cause cracking.
  • Allow the cheesecake to cool completely before refrigerating to help it set properly.
  • Invert the pineapple upside-down cake layers carefully to keep pineapples and cherries in place for a beautiful presentation.
  • Chilling the assembled dessert for a few hours enhances flavor fusion and firmness before serving.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 37 g
  • Sodium: 210 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 44 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 95 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star