Pineapple Cheesecake-Topped Cake Recipe

Name: Pineapple Cheesecake-Topped Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, melted; 1/3 cup packed brown sugar; 8 canned unsweetened pineapple slices; 4 maraschino cherries, halved; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 2 tablespoons all-purpose flour; 1 teaspoon vanilla extract; 3 eggs, lightly beaten; 1/2 cup butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1-1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup 2% milk

Servings: persons

1/4 cup butter, melted
1/3 cup packed brown sugar
8 canned unsweetened pineapple slices
4 maraschino cherries, halved
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk

1
Preheat oven to 325u00b0. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a
2
.
3
Pour butter into prepared pan; sprinkle with brown sugar. Arrange pineapple in a single layer over brown sugar; place a cherry half in the center of each pineapple slice.
4
For cheesecake, in a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Spoon over fruit.
5
For cake, in another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a small bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Spoon over cheesecake. Bake 60-70 minutes or until golden brown and a toothpick inserted in cake portion comes out clean.
6
Cool on a wire rack 20 minutes. Remove foil. Loosen sides of cake with a knife; remove rim from pan. Invert cake onto a serving plate; remove bottom of pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

1721

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup butter, melted, 1/3 cup packed brown sugar, 8 canned unsweetened pineapple slices, 4 maraschino cherries, halved, and more.

Yes, Pineapple Cheesecake-Topped Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Cheesecake-Topped Cake

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