Real Recipes From Real Home Cooks ®

pineapple & cream cheese upside down cake

★★★★★ 9
a recipe by
Cassie *
Somewhere, PA

I found the recipe in a flyer I get every week with coupons...This was attached to a coupon for Dole sliced pineapples... I made this cake this morning. It went together very easily... It turned out beautifully. Enjoy!!! My photo's

★★★★★ 9
serves 16 servings
prep time 25 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For pineapple & cream cheese upside down cake

  • 1/4 c
    butter, melted (i doubled)
  • 1/2 c
    packed brown sugar (i doubled)
  • 1 can
    (20 oz) dole pineapple slices,drained
  • 8
    marachino cherries
  • 1 pkg
    (9 oz) yellow cake mix ( i used a regular sized cake mix )
  • 2 pkg
    (8 oz each) cream cheese, softened
  • 1 pkg
    (3.0 oz) lemon gelatin
  • 2

How To Make pineapple & cream cheese upside down cake

  • 1
    Preheat oven to 350°F. Spray 9-inch spring form pan with nonstick cooking spray. Note: If using a regular sized cake mix, use a larger spring form pan, and increase the baking time, at least by 15 minutes. ( I used a regular mix and a 9.5 inch pan ). Keep checking it with a wooden pick in the center till comes out clean.
  • 2
    Stir together melted butter and brown sugar in pan. ( I doubled this )
  • 3
    Place 8 pineapple slices in sugar mixture. Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan.
  • 4
    Prepare cake mix according to the package directions.
  • 5
    Pour half cake batter evenly over pineapple.
  • 6
    Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth.
  • 7
    Spread cream cheese mixture gently over cake mix.
  • 8
    Pour remaining cake mix over cheese cake in pan. I wrapped the pan in foil, as it was leaking a bit after 10 minutes of baking.
  • 9
    Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. ( if using a regular sized cake mix as I did..add an additional 10 - 15 minutes on the baking time than what the original recipe called for).
  • 10
    Cool 5 minutes. Loosen edges and turn out onto serving platter
  • 11
    Enjoy!! The cake was delicious..I will be making this again for Easter.