Pineapple Upside Down Pumpkin Cheesecake

Cheri Payton


My hubby kept hinting to me he wanted some pumpkin something. And I kept putting it off. Then one night while watching TV he looked at me and said MAKE ME SOMETHING PUMPKIN WOMAN. So I went into the kitchen and created this cake...Everyone who has eaten it loves it..

★★★★★ 1 vote
50 Min
45 Min


2 can(s)
pinapple rings in natural juice, reserve the liquid for the liquid in the cake mix..
1 box
white cake mix
1 c
pumpkin puree
1 pkg
(8 oz) room temp cream cheese
1 jar(s)
marachino cherries
1/2 tsp
pumpkin pie spices
1/2 tsp
1/4 tsp
ground cloves
1/2 tsp
freshly grated nutmeg
2 tsp
pure vanilla extract
1 stick
unsalted butter
2 c
brown sugar, firmly packed


1Preheat oven to 350 degrees..
2Lightly spray a 13x9 pan with cooking spray so cake will turn out easily. Take pineapple rings and lay them into a 13x9 pan til the bottom is covered with rings. then place a cherry into the whole on each ring. Then make your brown sugar and butter glaze in skillet, When done pour over pineapples and set pan aside..
3Now to prepare the cake part. Take one white cake mix and place in mixer bowl..Add ingredients on box and 1 8oz package of softened cream cheese and 1 cup of pumpkin puree..Add spices. And mix,Scrap sides to make sure all ingredients are well incorporated..When everthing is well incorporated. pour batter over pineapples in pan and smooth out.
4Place pan into preheated oven and bake for approximately 35 - 45 minutes. or til toothpick comes out clean when inserted into center.
5Remove from oven and place on cooking rack until completely cooled.. Then turn out onto serving dish.. and enjoy
6Just a little note, As my hubby and I are both diabetic, I replace the sugar with splenda..and use splenda brown sugar blend for the brown sugar if you want to make the cake with few calories...

About this Recipe

Course/Dish: Cakes, Fruit Desserts