INGREDIENTS
For the Pineapple Topping:
- 1 can pineapple slices in juice (drained, reserve juice)
- 1/2 cup packed brown sugar
- 1/4 cup unsalted butter (melted)
- Maraschino cherries
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream
For the Cake Layer:
- 1 box yellow cake mix
- 1 cup pineapple juice (from reserved can)
- 1/3 cup oil
- 3 large eggs
INSTRUCTIONS
- Prepare the Topping:
In a greased 9-inch springform pan, pour the melted butter and sprinkle brown sugar evenly. Place pineapple slices on top and put a cherry in each center. Set aside. - Make the Cheesecake Layer:
In a bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time. Mix in vanilla and sour cream. Pour gently over the pineapple layer and bake at 325°F (160°C) for 30 minutes or until slightly set. Let it cool. - Mix the Cake Layer:
In another bowl, combine yellow cake mix, pineapple juice, oil, and eggs. Mix until smooth. - Add Cake Layer:
Gently pour cake batter over the cooled cheesecake layer. Bake at 350°F (175°C) for 45–50 minutes or until a toothpick comes out clean. - Cool & Flip:
Let the cake cool completely. Run a knife around the edges. Carefully invert onto a plate so pineapple side is up. - Chill Before Serving:
Refrigerate for at least 4 hours or overnight for best texture.
Would you eat this dessert masterpiece? Or is it just too wild? 🍍👀