Pineapple Upside Down Cheesecake - middleeastsector
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Pineapple Upside Down Cheesecake


Pineapple Upside Down Cheesecake, two layers of buttery pineapple upside-down cake stuffed with pineapple cheesecake, just like The Cheesecake Factory… but homemade! Who knew your two favorite desserts could get any better, pineapple upside down cheesecake for the win.

Oooooh boy… you know we love our cheesecakes. I have posted many a cheesecake recipe. But, normally it’s all about what Jeremy likes *eye roll* but yesterday it was my birthday so it has been all about what I likes. So, I wanted a massive dessert for my birthday… is that a crime?!

My favorite cheesecake from The Cheesecake Factory of all time is their Pineapple Upside-Down Cheesecake. It’s a lightly flavored pineapple cheesecake layered between two buttery pineapple upside-down cakes.

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:



  • – 1/4 cup unsalted butter
  • – 1 cup packed light brown sugar
  • – 1 can (20 oz) pineapple slices in juice, drained, juice reserved
  • – 1 jar (6 oz) of maraschino cherries without stems, drained
  • – 1 box Betty Crocker Super Moist yellow cake mix
  • – Vegetable oil and eggs as called for on the cake mix box



  1. Preheat the oven to 350 then melts the butter oven in a 13 x 9-inch pan. Sprinkle brown sugar evenly over butter.
  2. Gently press pineapple slices on brown sugar then please gently press a cherry in the center of each pineapple slice, arranging the remaining cherries around the slices.
  3. Add enough water to reserved pineapple juice to measure 1 cup.
  4. Make cake batter as directed on the box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
  5. Bake for 42 to 48 minutes or until a toothpick inserted in the center comes out clean then directly run a knife around side of pan to loosen cake.
  6. Place a heatproof serving plate upside down onto the pan; turn the plate and pan over.
  7. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake. Allow cooling & Enjoy!

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