Ingredients
- Pineapple Rings: 1 can, drained
- Brown Sugar: 1/2 cup
- Melted Butter: 1/4 cup
- Cream Cheese: 3 packages (softened)
- Granulated Sugar: 1 cup
- Eggs: 3 large eggs
- Sour Cream: 1/4 cup
- Vanilla Extract: 2 teaspoons
- Yellow Cake Mix: 1 box (prepared per package instructions)
Instructions
- Prepare the Caramel Layer: Pour the melted butter into the bottom of a greased baking pan, then sprinkle the brown sugar evenly over it. Arrange the pineapple rings tightly across the bottom of the pan.
- Pour the Cake Batter: Gently spread a layer of the prepared yellow cake batter directly over the pineapple rings.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs one at a time, followed by the sour cream, vanilla extract, and salt, mixing until creamy.
- Layer and Bake: Pour the rich cheesecake filling over the cake batter layer. Bake at 350°F (175°C) until set.
- Chill and Flip: Allow the loaf to cool completely, refrigerate until chilled, and carefully invert it onto a serving platter so the glossy pineapple caramel tops the dessert.
What’s your go-to trick for getting an upside-down cake to release cleanly from the pan every single time?