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You are here: Home / Dessert / Cheesecake / Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 27, 2023 by Hugs & Cookies xoxo 359 Comments

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Pineapple Upside Down Cheesecake

If you love cheesecake and pineapple upside down cake then this is a no brainer! It began with my favorite cheesecake…the one from the famous restaurant Juniors! I let the cheesecake chill completely. I even made it two days before serving because it holds up that well! Then I prepared my pineapple upside down cake. I let it cool at room temp and then transferred it directly on top of the cheesecake! Perfect fit. I chilled that overnight and served straight from the fridge. Perfection. This is such a great dessert because you can prepare it days in advance! Feel free to just use the pineapple upside down cake recipe without the cheesecake too!

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You’ll Need:

HUGE spatula

9 inch springform pan

9 inch x 2 inch cake pan

Cheesecake Moat-LOVE this!!!

pineapple upside down cake pineapple upside down cheesecake yum pineapple upside down cheesecake upside down pineapple batter upside down pineapple cake

Cheesecake Portion of Recipe

Junior's Cheesecake With Cracker Crust
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Ingredients
  

  • Cheesecake
  • Crust:
  • 1 1 /2 c. graham cracker crumbs
  • 1 T sugar
  • 6 T melted butter
  • Cheesecake:
  • Four 8-ounce packages PHILADELPHIA cream cheese at room temperature
  • 1 ⅔ cups sugar
  • ¼ cup cornstarch
  • 1 tablespoon pure vanilla extract
  • 2 extra-large eggs
  • ¾ cup heavy whipping cream

Instructions
 

  • Crust:
  • Combine all ingredients and press into a 9 inch springform pan.
  • Bake at 350 for 8 minutes. Let cool.
  • Cheesecake:
  • In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
  • Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
  • Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
  • Blend in the eggs, one at a time, beating well after each.
  • Beat in the cream just until completely blended.
  • The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
  • Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
  • Cheesecake recipe adapted from Junior's

Pineapple Upside Down Cake

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Ingredients
  

Topping

  • ¼ cup butter melted
  • ½ cup packed light brown sugar
  • sliced pineapples 8 canned slices
  • 15-20 maraschino cherries

Cake

  • 1 and 2/3 cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter melted
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ¾ cup milk
  • ½ cup pineapple juice
  • 1 Tablespoon vanilla

Instructions
 

  • Preheat oven to 350°F
  • Prepare topping first:
  • Place 1/4 cup of melted butter into a 9-inch cake pan
  • Sprinkle the brown sugar on top.
  • Lay pineapple slices on top and add cherries in the spaces!

Cake

  • In a microwave-safe bowl, melt the butter.
  • Whisk in the sugars.
  • Whisk in the egg, milk, pineapple juice, and vanilla.
  • Add dry ingredients and whisk to remove lumps.
  • Pour batter into the pan on top of the pineapples.
  • Bake for at 20 minutes and then loosely tent with foil to prevent browning.
  • Bake an additional 20-25 minutes until a toothpick comes out clean.
  • Cool for 10 minutes and invert onto large plate.
  • Let cool completely and use a HUGE spatula to transfer this on top of your cheesecake.
  • Chill until cold!

Pineapple Upside Down Cake adapted from Sally’s Baking Addiction

Pineapple Upside Down Cheesecake

Pineapple Upside Down Cheesecake pineapple upside down cheesecake baked pineapple upside down cake and cheesecake

Pineapple Upside Down Cheesecake

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Filed Under: Cheesecake, Dessert, Fruit Desserts

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. DIANE says

    June 8, 2015 at 6:23 pm

    Hi ,,,, in your ingredients from the beginning …. you write a ‘T’ ….. is it Tablespoon or Teaspoon? Thank you and I LOVE your recipes !!!!!!

    Reply
    • Hugs & Cookies xoxo says

      June 8, 2015 at 9:24 pm

      T=Tablespoon and tsp=teaspoon Thanks for writing!!!

      Reply
      • Andrea A Rocha says

        July 17, 2015 at 6:03 pm

        Help u should write or type Tablespoon – Tbsp and Teaspoon – Tsp

        Reply
        • Constance says

          July 21, 2015 at 7:05 pm

          I know I have been reading T as Tablespoon and tsp or sometimes just lowercase t ever since I was a kid. It is not really all that hard.

          Reply
          • Hollie S says

            July 22, 2015 at 9:42 pm

            Using “T” and “t” is very common and completely understandable, once you’ve read a lot of recipes! Great looking recipe, by the way! I love a good traditional cake/cheesecake recipe “mash-up”!

          • Hugs & Cookies xoxo says

            July 22, 2015 at 9:43 pm

            Thanks Hollie!

          • Ellen says

            December 28, 2015 at 12:25 pm

            I do the same, it’s not that hard! When I copy a recipe before the modern technology, I wrote “T”and “t” for Tablespoon and teaspoon, respectively.

          • Teri Dzula says

            August 20, 2016 at 11:58 am

            Think about it, T is the big one, like a capital T for tablespoon, and the little t is the small one, for teaspoon. It’s very common to use the T and t. And this cheesecake pineapple upside cake looks heavenly!

          • Lee says

            May 10, 2017 at 8:44 pm

            Agree.

          • JoAnn says

            May 13, 2017 at 4:35 pm

            I agree not hard at all!

          • penny says

            December 28, 2017 at 8:01 pm

            lol thats exactly how i have done that sence a kid toooo !
            NOT hard to understand lol

        • Judy Parkey says

          August 20, 2015 at 7:23 pm

          I’ve baked since I was 11 years old…51 years ago…T is tablespoon, t is teaspoon.

          Reply
          • Cyndi Page says

            August 22, 2015 at 8:19 am

            Yes, I agree T for Tablespoon and t for teaspoon is common kitchen sense. Been that way since before I was cooking. Not to mention it is common sense.

          • Lorelle says

            October 29, 2015 at 8:02 pm

            I agree. T = Tablespoon; t = teaspoon was commonly used in recipes when I was learning to cook in the 1950s.

          • Cathy says

            October 31, 2015 at 1:01 am

            Ps, I can’t wait to try this. Thanks for posting!

          • Nic says

            January 23, 2016 at 2:52 pm

            Can’t believe ppl are having constant responses about T and tsp. SMH! It’s simple if tsp which makes sense is tsp common sense would tell u that The is tablespoon. Anyway, I would love to try this recipe.

          • linda says

            November 4, 2016 at 8:15 pm

            amen anyone that cooks should know that.What i want to know what temp do you bake the cream cheese part really does not say.

          • Hugs & Cookies xoxo says

            November 8, 2016 at 8:20 pm

            350

          • Keith says

            May 5, 2017 at 2:26 am

            So that’s 350F or 350C 😉

        • Teri says

          August 22, 2015 at 7:30 am

          I have always understood that Tbs was for tablespoon and tsp was for teaspoon.

          Reply
          • Lisa says

            November 29, 2015 at 4:05 pm

            I have read many recipes and am in my 50s and never yet seen a recipe with T or t instead of Tbs w and tsp. Perhaps different countries have different abbreviations, perhaps its best to use a universal one. I am in Australia.

          • Sabrisha says

            December 22, 2015 at 5:25 pm

            Wow I honsestly I adore you!You truly inspre me!51 years.

        • Cheryl says

          October 31, 2015 at 10:09 am

          “T” (Upper case) has always meant Tablespoon because it is capitalized and big like a tablespoon. “tsp” (see the lower case) has always meant teaspoon. It is written as such in most cooking and baking recipes. “T, TB, Tbl, Tbsp” are all acceptable fo tablespoon and for teaspoon, “t, tsp”

          Reply
          • Annie says

            January 29, 2019 at 6:20 pm

            That is what I was taught and I am old

        • Farmersdaughter says

          May 17, 2017 at 6:14 pm

          T has always stood for Tablespoon. I have cookbooks from before WWII that show T=Tablespoon, tsp = teaspoon. Google it, takes 3 seconds.

          Reply
        • Pamela says

          October 21, 2018 at 2:20 pm

          It is common.practice to use T and t has been going.on for decades.Any good cook know this.

          Reply
      • Trina says

        August 3, 2015 at 1:41 am

        Do you think that a no bake cheesecake will work with this recipe.

        Reply
        • Hugs & Cookies xoxo says

          August 3, 2015 at 2:13 pm

          not sure but if u try let me know

          Reply
        • Becky says

          August 9, 2015 at 7:27 pm

          I would venture to say “no” because a no-bake is very creamy…almost like a cream pie. A baked cheesecake is more firm and would withstand the weight of the upside down cake.

          Reply
          • Candy says

            September 5, 2015 at 6:37 am

            Completely agree!
            A no bake cheesecake wouldn’t stabd the weight of a pineapple upside down cake on top of it.

      • Alayna says

        November 16, 2015 at 3:05 pm

        I understood very well; you learn this all through the school years; not a big deal, great job! Attempting this for Thanksgiving!

        Reply
        • Lisa says

          November 20, 2015 at 10:08 am

          Me too! Will have to have a headstart though.

          Reply
      • Brenda H. says

        October 19, 2016 at 1:30 pm

        in home ec…a long time ago we learned T= tablespoon and t or tsp= teaspoon

        Reply
      • Natasha says

        November 7, 2018 at 8:04 pm

        Hi I have never tried to make a cheesecake in my life so with that being said….when it says wrap the side of the pan in foil. What exactly does that mean?

        Reply
        • Hugs & Cookies xoxo says

          November 12, 2018 at 7:49 pm

          If you google “water bath” you can see what they are doing-you wrap it so the water you add to the larger pan does not seep into your cake pan.

          Reply
    • sharon says

      June 29, 2015 at 9:04 am

      Does it matter if I use all purpose flour or just plain flour? If I use all purpose, do I omit any other ingredients?

      Reply
      • Hugs & Cookies xoxo says

        June 29, 2015 at 3:39 pm

        all purpose and plain are the same 🙂 enjoy!

        Reply
        • Linda Burt says

          July 8, 2015 at 8:27 pm

          I think Sharon who asked about all purpose or plain flour meant to ask if she should use self=rising or all-purpose plain flour.

          Reply
          • Hugs & Cookies xoxo says

            July 8, 2015 at 8:28 pm

            Use plain, not self-rising 🙂

      • Rosemary cagle says

        June 29, 2015 at 3:54 pm

        You can use cake mix?

        Reply
        • Hugs & Cookies xoxo says

          June 29, 2015 at 6:11 pm

          I guess but it won’t be quite as delish!

          Reply
          • Violet Perez says

            December 20, 2015 at 11:52 am

            I used pineapple store box cake mix and it was delish

        • Lara says

          June 30, 2015 at 10:15 am

          Rosemary, I always have used my mother-in-laws recipe for Pineapple upside down cake and it does not use a box mix. I can truly say that her recipe takes less time to put together than a box mix, and doesn’t taste plasticy like a box cake can. Use the from scratch, you’ll be happier.

          Reply
    • BettyFeeBarnes says

      June 29, 2015 at 3:36 pm

      You need to keep reading. Later on in the recipe it says 1 Tablespoon. Capital T always stands for tablespoon while tsp. is teaspoon (at least I think so)

      Reply
      • Hugs & Cookies xoxo says

        June 29, 2015 at 3:38 pm

        YES! T=Tablespoon tsp=teaspoon Thank u!!!

        Reply
        • Suzy says

          May 31, 2016 at 5:06 am

          Lots of discussion, and as a previous lady pointed out, in Aus, we use “tbsp” and “tsp”. However, it doesn’t take much to work out, so thanks for your recipes, and we shall all enjoy, I’m sure.

          Reply
          • Mara Cain says

            July 2, 2017 at 11:50 pm

            I don’t see the problem with asking the question RE: T & t. Not everyone is from the USA and we should respect that. No wonder we Americans are often seen as arrogant to other countries. I lived in Europe for 2 years and bought some Tupperware there. It measured in their terms, not mine. Taught me a lesson.

      • Karen Mulhollem says

        July 10, 2015 at 6:22 pm

        I think we are talking to some new cooks! they will learn

        Reply
      • Amber says

        November 11, 2015 at 7:11 pm

        Yes
        T = Tablespoon
        t = teaspoon

        Reply
    • Kathy H. says

      June 30, 2015 at 12:51 pm

      Capital T usually means Tablespoon and lower case t means teaspoon.

      Reply
      • Josephine Eckert says

        July 20, 2015 at 8:51 am

        That how I was taught when I first started to cook, and I’m now 72 years old. Love to bake.

        Reply
    • June Thomas says

      July 1, 2015 at 12:31 am

      Always the capital T is Tablespoon and the small t is for teaspoon

      Reply
    • Nadege says

      July 10, 2015 at 9:23 pm

      Capital T is Tablespoon

      Reply
    • Ally says

      July 20, 2015 at 11:41 am

      I live at 9500 altitude and was wondering if I need to make changes in the pineapple cheesecake recipe to adjust for the altitude. Thx

      Reply
      • Hugs & Cookies xoxo says

        July 20, 2015 at 5:53 pm

        hmm, I am not familiar w high altitude baking-maybe someone else can help….

        Reply
        • Lynn Eyermann says

          July 29, 2015 at 2:54 pm

          OOps!!!

          For high altitude baking, Dear Hubby (who does ALL the desserts at our house) says to cut a bit on the liquid (like 1/8-C) and add additional 1/8-t (tspn) baking powder.

          Reply
      • Lynne says

        October 3, 2015 at 5:44 pm

        Here is the go-to site for high altitude baking corrections: http://dish.allrecipes.com/high-altitude-cake-baking/

        Reply
      • Janice Fox says

        October 30, 2015 at 12:28 am

        Ally, I live at 10,200 ft. I just add 1/4 cup of flour to the cake part. The cheese cake should be fine.

        Reply
    • Joan says

      September 10, 2015 at 5:00 pm

      a Capital T is tablespoon and lower case t is teaspoon

      Reply
      • Shirley says

        June 10, 2016 at 7:48 pm

        I always write ” T ” for tablespoon and ” t ” for teaspoon–saves time when typing.

        Reply
    • Carole says

      October 26, 2015 at 3:30 pm

      A tablespoon is always a capital letter and teaspoon is small or written out. Hope this helps.

      Reply
    • Mary says

      November 19, 2015 at 1:17 am

      Also the following is true
      T=tablespoon
      t=teaspoon

      Reply
    • Christina says

      November 24, 2015 at 11:09 pm

      you will learn all of the things these ladies think are obvious as you continue baking over time.. have fun and keep asking questions.. it’s the only way to learn… give a girl a break ladies

      Reply
      • Suzy says

        May 31, 2016 at 5:08 am

        Agreed, Christina.

        Reply
    • Valerie says

      October 27, 2016 at 10:01 am

      I always understood T (capitol T) was Tablespoon and t (lower case t) was teaspoon.

      Reply
    • Sami says

      January 31, 2017 at 3:12 am

      It’d help me if could make a video of this recipe….plz

      Reply
    • Olga says

      May 12, 2017 at 4:31 pm

      Speaking of the Capital T and Lower Case t.. I’v known what this means for years and years, but I had to be told. Just saying, we don’t know anything until we are told or shown….

      Reply
  2. Hugs & Cookies xoxo says

    June 12, 2015 at 10:36 pm

    same temp-just keep oven at 350. 🙂

    Reply
  3. Wendi says

    June 13, 2015 at 5:21 pm

    Sound good

    Reply
  4. Kay says

    June 13, 2015 at 7:59 pm

    I was thinking a little blue food coloring in the cake mixture and this would be great for the 4th of July. or maybe red food coloring and blue berries instead of cherries for those who prefer? The possibilities are enormous.

    Reply
    • Shady says

      June 28, 2015 at 10:20 pm

      that would be better for dibetics also have to use splenda for white and brown sugar

      Reply
      • Christina Howard says

        June 30, 2015 at 6:22 pm

        Oh awesome! I was wondering how to make it “sugar-free” for my diabetic family members that I wanted to make this for on July 4th!!! I think I will use red food coloring & blueberries – that’s a great idea! Do we know any other tips to make it low carb? Also, do you know anything at all about the carb & fat contents?

        Reply
      • Jane McArdle says

        July 1, 2015 at 8:22 am

        there is a way to make brown sugar you just add molasses to the sugar substitute

        Reply
        • Debbie says

          August 14, 2015 at 10:15 pm

          Splenda makes brown sugar too…it’s great.

          Reply
          • Tarnetta says

            October 8, 2015 at 11:30 pm

            “SPLENDA” as a sugar substitute has been KNOWN to cause “CANCER” in rats, in Laboratories “TESTINGS”. As well as (MOST) SUBSTANCES applied or INJECTED into the FOODS that we now eat, unless GROWN of our OWN. “GOOGLE” about the EFFECTS of these “SUGARS” substitutes.

  5. sandi says

    June 13, 2015 at 10:40 pm

    1 1 /2 graham cracker crumbs ?

    Reply
    • Hugs & Cookies xoxo says

      June 14, 2015 at 9:47 pm

      cups

      Reply
    • BettyFeeBarnes says

      June 29, 2015 at 3:41 pm

      Recipe states: •1 1 /2 c. graham cracker crumbs

      Reply
  6. Kathye Wilhite says

    June 16, 2015 at 5:08 am

    Good idea about the blue food color for the cake! Going to try it for the 4th.

    Reply
  7. terri rabe says

    June 17, 2015 at 7:25 pm

    suggestions on slicing?

    Reply
    • Hugs & Cookies xoxo says

      June 17, 2015 at 7:28 pm

      Cut it while very cold and clean knife between cuts to keep it clean! This sliced easily-no worries!

      Reply
    • Carol says

      June 30, 2015 at 7:36 pm

      Dental floss is best.

      Reply
    • Denise says

      July 5, 2015 at 9:59 am

      Use a fork and don’t share! 🙂

      Reply
  8. Janet says

    June 20, 2015 at 3:27 pm

    Its taking twice as long for the cake to get done, did anyone else have this problem? Maybe my altitude? Still can’t wait to try it.

    Reply
    • Tee says

      July 4, 2015 at 2:16 pm

      Same here!

      Reply
  9. Luz. Rivera says

    June 21, 2015 at 12:01 am

    i’m going to try to make it I have not. the best bakerI appreciate you thank you

    Reply
  10. Carrie says

    June 22, 2015 at 7:57 pm

    Thank you for posting this recipe,I can’t wait to try it!

    Reply
    • Hugs & Cookies xoxo says

      June 22, 2015 at 10:28 pm

      enjoy!

      Reply
  11. Marclyn says

    June 23, 2015 at 10:41 pm

    I only have 10in springform pan and only a 9in cake pan. Has anyone else had this problem? Is this gonna look awkward when a smaller cake on the cheesecake or is that inch really not gonna make a difference. Can’t tell from the pics if the same size pan as mine were used.
    Thanks…so excited to try this.

    Reply
    • Goreti says

      June 29, 2015 at 3:46 pm

      This is what I would do I would bake the cakes in the pan sizes that I do have. Before putting the cake on top of the cheesecake, I would place the 9 inch cake pan on top of the cheesecake and use it as a guide to cut the cheesecake down to the 9in size.

      Reply
      • Laurel says

        June 30, 2015 at 6:48 am

        … or bake the two cakes separately in the same pan. Choose a size and wash the pan between cakes. It would take longer but it will work if you have the time. Happy baking!

        Reply
      • sara says

        July 15, 2015 at 2:34 pm

        oh but then you’d cut off the graham-cracker crust, which to me is the best part of cheesecake

        Reply
        • Denise says

          January 27, 2017 at 12:18 am

          If you do that, they you can justify eating it all yourself. After all, it’s “waste.”

          Reply
    • Rita says

      June 30, 2015 at 6:01 pm

      Just go buy a 9″ springform pan or borrow one from a friend.

      Reply
    • Fyllis says

      August 18, 2015 at 3:22 pm

      I don’t think it would make any difference at all. You would simply have a ‘tiered’ cake!

      An option would be to garnish the extra inch. Place some additional cherries on a parchment lined baking sheet and bake until they are glazed (you can do this during the 8 minute time you are baking the graham cracker crust). Then you could place them around the edge. Or you could even pipe some cream cheese icing around the edge and dot it with the glazed cherries.

      Use your imagination and be creative! Hope this helped.

      Reply
    • Joe in N. Calif. says

      September 25, 2015 at 9:45 pm

      Center the cake on top of the cheesecake, pipe whipped cream in the 1/2″ step around it, top with cherries.

      Turn it into a feature, not a flaw.

      Reply
    • Jen says

      September 15, 2016 at 4:04 pm

      I used two different sized pans and it was fine. I just used the smaller pan for the cake layer and added a border of whip cream to even the edges, it was yummy!

      Reply
  12. Linda says

    June 29, 2015 at 10:18 am

    Do you chill both cakes before you put them together?

    Reply
    • Hugs & Cookies xoxo says

      June 29, 2015 at 3:38 pm

      yes!

      Reply
  13. dwayne bailey says

    June 29, 2015 at 11:24 am

    these recipes sound good!!

    Reply
    • Hugs & Cookies xoxo says

      June 29, 2015 at 3:38 pm

      Thank u!!!

      Reply
  14. Beverly Steimel says

    June 29, 2015 at 2:14 pm

    Do you remove cheesecake from springform pan BEFORE placing pineapple cake on top or put it on top while still in springform pan? Thanks, Beverly

    Reply
    • Hugs & Cookies xoxo says

      June 29, 2015 at 3:38 pm

      You can remove it-easier that way!

      Reply
      • Lisa Wyatt says

        October 4, 2015 at 1:24 pm

        is that a yes or no, on removing the cheesecake from the pan before putting the other cake on top of it??

        Reply
        • Hugs & Cookies xoxo says

          October 6, 2015 at 10:05 pm

          yes

          Reply
  15. BettyFeeBarnes says

    June 29, 2015 at 3:38 pm

    3. Bake at 350 for 8 minutes. Let cool.

    Reply
  16. BettyFeeBarnes says

    June 29, 2015 at 3:44 pm

    This is really a great idea! I love both cakes and this should ‘double’ my pleasure!!
    Thank you so much.

    Reply
    • Hugs & Cookies xoxo says

      June 29, 2015 at 3:44 pm

      Hope u enjoy it as much as we did!!

      Reply
      • Satara says

        June 29, 2015 at 5:11 pm

        I am confused. Am I supposed to bake the cakes separate? Because in the pictures it looks like you pour the cheesecake batter on top of the pineapple upside down cake.

        Reply
        • Hugs & Cookies xoxo says

          June 29, 2015 at 6:13 pm

          The picture is the cake batter being poured ove the pineapples-not the cheesecake. Hope that helps!

          Reply
          • Pam says

            November 7, 2015 at 2:43 pm

            Love this combination. Two of my favorites in one wonderful cake. You bet I am going to make this. Also, just have to say you are a very patient person.

  17. Sylvia says

    June 29, 2015 at 5:23 pm

    Can I use a store bought cake mix

    Reply
    • Hugs & Cookies xoxo says

      June 29, 2015 at 6:10 pm

      Not sure I’d try a box mix.

      Reply
      • James DeCino says

        July 17, 2015 at 3:55 pm

        Duncan Hines makes a Pineapple Supreme cake mix that would work great for this. I use it all the time for pineapple upside down cake. It is excellent.
        Home made from the recipe wold be good too though . I am sure.

        Reply
  18. Susie says

    June 29, 2015 at 5:30 pm

    Hey, thanks for this recipe. I have the cheesecake part in the oven right now. It smells amazing. My three year old is singing “happy birthday” because I am baking it. Lol what a great memory I will have. Now, wish me luck. This is my very first cheesecake to bake.

    Reply
    • Hugs & Cookies xoxo says

      June 29, 2015 at 6:10 pm

      awesome!!!!!!!!!!!!!!!!

      Reply
  19. Hugs & Cookies xoxo says

    June 29, 2015 at 6:12 pm

    Not in this recipe. This one is LIGHT.

    Reply
  20. Ebony Arts says

    June 29, 2015 at 7:12 pm

    Cake looks amazing! Thanks for sharing!! I was thinking of using square pans. Do you think that would work?

    Reply
    • Hugs & Cookies xoxo says

      June 29, 2015 at 9:38 pm

      I think so! Just watch the baking times.

      Reply
      • Ebony Arts says

        June 30, 2015 at 12:17 am

        Thank you!

        Reply
  21. Hugs & Cookies xoxo says

    June 29, 2015 at 9:58 pm

    No, just make the cheesecake. Make the pineapple upside down cake. Place it on top of the cheesecake. 🙂

    Reply
    • Evelyn lloyd says

      February 5, 2017 at 4:07 pm

      Why does it say you need 2 nine inch round pans

      Reply
      • Hugs & Cookies xoxo says

        February 6, 2017 at 8:37 pm

        9×2 inches

        Reply
  22. Khadija says

    June 29, 2015 at 11:44 pm

    I just drooled on my keyboard and damn-near electrocuted myself!

    Reply
    • Hugs & Cookies xoxo says

      June 29, 2015 at 11:45 pm

      You win best comment of the year! Thanks for the laugh!!!

      Reply
      • Cynthia Pierce says

        June 30, 2015 at 8:23 am

        I just licked your drool. lol

        Reply
    • Denys says

      June 30, 2015 at 8:31 am

      Very funny!!! You made my morning..

      Reply
  23. Laura says

    June 30, 2015 at 12:21 am

    Do you whip the heavy cream before you blend it into the cheese cake mix?

    Reply
    • dickey says

      July 3, 2015 at 1:31 pm

      yes, our family has made a type of this cheese cake for over 65 years…..
      many,many years people wanted our recipe ….. this is close… but the only cooking is the gram cracker crust…… in ours

      Reply
    • Kathy says

      July 3, 2015 at 4:22 pm

      I have the same question. Do you whip the cream before blending it in to the rest of the batter?

      Reply
      • Hugs & Cookies xoxo says

        July 3, 2015 at 6:49 pm

        No whipping. 🙂

        Reply
  24. Leslie says

    June 30, 2015 at 12:29 am

    Going to try this

    Reply
  25. Janet says

    June 30, 2015 at 3:10 am

    Can you please tell me what are Graham crackers, we don’t have them in England. and I see them so often in American / Canadian recipes. As this recipe is being shared by so many people all over the world. It would help us so much to know, what they are or the equivalent product for us to use. many thanks.

    Reply
    • Vero says

      June 30, 2015 at 9:40 am

      Digestive Bisquits

      Reply
    • Lara says

      June 30, 2015 at 10:21 am

      try Digestive biscuits, they’re not exactly the same but similar

      Reply
    • Fyllis says

      August 18, 2015 at 3:05 pm

      . Graham crackers are simply thin ‘cookies’. In the UK they are called ‘digestive biscuits’. You can make your own (Google the recipe) or you can use a variety of substitutes such as gingersnaps, animal crackers, or vanilla wafers.

      I believe you can also purchase them (Nebisco Grahams) in the UK at Tesco’s. They should be in the “World Food” aisle near the marshmallows. Of course, they are going to be a bit pricey – a box of Graham Crackers is £5.50 (= $9.26 at the current exchange rate). The exact same box in Walmart here in the US will set you back $2.98 (= £1.77).

      I hope this helps!

      Reply
      • Sue says

        November 3, 2015 at 9:42 am

        I buy my graham crackers at Aldi’s and pay $1.79. Have to have them around all year round because I am known for my homemade cheesecakes and I never know when someone is going to call to have me make one. This is interesting. For the ones who said it was their first time making a cheesecake congratulations. Biggest thing to remember is do not overmix. If you get too much air in the matter it will end up falling. With having a cake on top of the cheesecake you could cover that up easily.

        Reply
    • patrica artemis says

      August 25, 2015 at 12:03 pm

      i use Lorna Doone cookies one box for one cheesecake.

      Reply
      • PJ says

        September 18, 2016 at 3:17 pm

        Patricia Artemis I use Lorna Doone’s also. Not nearly as sweet as graham crackers.

        Reply
  26. Bruce. Kifd says

    June 30, 2015 at 3:17 am

    What we be a fair price to have someone make this gor me?

    Reply
  27. Donna Weeks says

    June 30, 2015 at 3:50 am

    Will try baking both cakes and present it to my family!

    Reply
  28. craiger says

    June 30, 2015 at 7:10 am

    I make wonderful desserts from Grandma’s recipes & tons of other dishes, but what the heck is a springform and what’s a moat?? I’d love to make this for the 4th and surprise everyone. Thanks

    Reply
    • rebecca says

      July 16, 2015 at 8:39 pm

      springform is a type of cake pan that basically comes apart in the middle, has a latch to keep it closed and a removable bottom. not sure on the moat lol

      Reply
  29. Denys says

    June 30, 2015 at 8:29 am

    My friend post this on her page, I will try it, never done cheesecake before, thanks for sharing, I love cheesecake!! I will have to share some or suffer the consequences of weight gain, because I know I can eat it all by myself…

    Reply
  30. jackie stevens says

    June 30, 2015 at 8:50 am

    It sure looks good .
    will try it .

    Reply
  31. Cubschick says

    June 30, 2015 at 9:21 am

    About how long do you bake the cheesecake part? I only saw 10 minutes more if still soft around the edges amd 8 minutes for the crust.

    Reply
    • Shirley says

      July 5, 2015 at 6:24 am

      Cheesecake takes a while to bake. I had to leave it in the oven for at least 30min

      Reply
      • Cheryl says

        July 12, 2015 at 9:44 pm

        Recipe calls for baking the cheesecake for 75 min and possibly 10 mins more if too soft around the edges.

        Reply
  32. BONNIE GUZMAN says

    June 30, 2015 at 10:00 am

    great recipe love cheesecake and pineapple upside down can’t wait to try it

    Reply
  33. brenda says

    June 30, 2015 at 12:47 pm

    can’t youjust buy a pineapple upside down cake and put it on top of a cheese cake with creamcheese filling in the middle

    Reply
    • Hugs & Cookies xoxo says

      June 30, 2015 at 1:37 pm

      hahah u could i suppose but must try it homemade some time too!

      Reply
  34. Doreen says

    June 30, 2015 at 1:06 pm

    The cake is to be baked, cooled slightly and INVERTED to finish cooling before placing on top of the chilled cheesecake?????

    Reply
    • Hugs & Cookies xoxo says

      June 30, 2015 at 1:37 pm

      yes!

      Reply
  35. Cynthia says

    June 30, 2015 at 1:45 pm

    this cake looks so good, will try it, I have all the ingredients .

    Reply
  36. sandrajean says

    June 30, 2015 at 3:36 pm

    I am amazed at some of the questions here.

    Reply
    • Ginny says

      June 30, 2015 at 8:29 pm

      Sadly, I’m not.

      Reply
      • wanda says

        July 1, 2015 at 5:42 pm

        I was just thinking the same thing. It is pretty obvious that a lot of folks have never looked at cookbookor made anything from scratch.

        Reply
        • Nancy says

          July 30, 2015 at 3:14 pm

          Some people haven’t and if a recipe looks good enough for someone to want to try then good for them.

          Reply
    • PJ says

      September 18, 2016 at 3:29 pm

      This cake looks amazing. I will make it for Thanksgiving along side my pumpkin pies. There were so many things I didn’t know when I started baking. I felt very intimidated by great cooks and cookbooks. There were no websites to explain EVERYTHING in detail like today (I’m 64), Utube is a really good resource. I’ve learned so much since I began baking though and I have one thing to say to all beginners, read your complete recipe before attempting it. This way you can Google or Utube what you don’t understand. Thanks!

      Reply
    • Cindy says

      January 21, 2018 at 4:33 pm

      Ha ha so am I.

      Reply
  37. Mumee says

    June 30, 2015 at 5:59 pm

    Kind of confuse about the cake. Did you make the cake first and then put the pineapples on top?

    Reply
    • rebecca says

      July 16, 2015 at 8:41 pm

      you put the pineapples on the bottom of the cake pan and pour the batter on top of them,

      Reply
  38. Martha says

    June 30, 2015 at 6:30 pm

    Anyone please help with my question. On the cheesecake part, it says to wrap the sides of the pan in aluminum (I’m assuming the spring form pan). Just wrap the sides? Not the top or the bottom of the pan? What is the purpose of wrapping the sides only if that’s the case? Thank you!

    Reply
    • Raymond says

      July 2, 2015 at 5:37 pm

      Just place aluminum foil on a flat surface, place the springform pan in the center then wrap the aluminum up the sides. Just bunch down the foil around the top (not in the pan). The point of doing this is so you can place the springform pan into a water bath without the water seeping into your cheesecake. Just make sure the foil isn’t inside of your pan!

      Reply
      • Martha says

        July 2, 2015 at 8:28 pm

        Thank you!!

        Reply
      • rebecca says

        July 16, 2015 at 8:42 pm

        ah thanks for clarifying that for me! i was wondering the same thing 🙂

        Reply
      • Ginger says

        November 3, 2015 at 2:29 pm

        I only wrapped the sides of the pan with foil, hope the water is not leaking in from bottom. I didn’t know that was the purpose of the foil. Cheesecake is baking so I hope it turns out ok.

        Reply
        • Hugs & Cookies xoxo says

          November 4, 2015 at 7:53 pm

          Was it good? Foil keeps the water from seeping in.

          Reply
          • Ginger says

            November 5, 2015 at 2:31 pm

            Yes it was very good. First time I baked a cheesecake and it turned out perfect. Water did not seep in, I would have been devastated if it had. Thanks for sharing your recipe.

  39. Adrienne says

    July 1, 2015 at 12:32 am

    Looks amazing! I’m really into cheesecake cakes right now. I’ve tried a few of them and they are always at hit! This will be perfect for my luau themed party in August! Thanks for sharing 🙂

    Reply
  40. Maryellen Boettcher says

    July 1, 2015 at 10:51 am

    This looks fantastic!!!!!!!

    Reply
  41. Vi Willims says

    July 1, 2015 at 2:11 pm

    For clarification, After placing all the cheesecake items in the spring pan, Wrap only the side, not the bottom of the spring pan. Place the spring pan in a shollow pan with water that rises half way up the side of the spring pan. Then Place in the oven to cook! Correct? I bake cakes but never a cheesecake, This just look so DELISH! Thank you!

    Reply
    • Hugs & Cookies xoxo says

      July 1, 2015 at 10:09 pm

      You can wrap the bottom and up the sides. The rest is right on!

      Reply
  42. Jan says

    July 1, 2015 at 2:52 pm

    In your list of utensils it calls for a “cheesecake moat”. What is this?

    Reply
    • Hugs & Cookies xoxo says

      July 1, 2015 at 10:09 pm

      it takes the place of a water bath-u can click the link above if you like to see it

      Reply
  43. Shann says

    July 1, 2015 at 10:21 pm

    I don’t know if I’m missing something but I don’t see how to combine the 2 cakes!

    Reply
    • Hugs & Cookies xoxo says

      July 1, 2015 at 10:23 pm

      Step 9 on the pineapple upside down cake-you are using a huge spatula to transfer the pineapple cake on top of the cheesecake! Yum!

      Reply
  44. Gloria says

    July 2, 2015 at 1:27 am

    I don’t like graham crackers, so I crush walnuts and it’s delicious. Just mix the slightly pulverized nuts with some liquified butter.

    Reply
    • Susan Lichtenstein says

      July 9, 2015 at 7:04 pm

      Walnuts or Almonds make a delicious crust!

      Reply
  45. Liliana Quintero says

    July 2, 2015 at 2:14 am

    My batter came out really thin and my cake never baked. Is it because i didn’t use a mixer?

    Reply
    • Hugs & Cookies xoxo says

      July 2, 2015 at 4:00 pm

      Did u possibly forget an ingredient?

      Reply
    • Dolly says

      July 19, 2015 at 12:36 pm

      OMG,,,REALLY? TRY turning your oven on!!!!

      Reply
  46. Jean says

    July 2, 2015 at 9:46 am

    This looks absolutely amazing! My question is how huge is your spatula and where can I get it? lol I can see myself trying to transfer the cake and having it break on me even when it’s chilled.

    Reply
    • Hugs & Cookies xoxo says

      July 2, 2015 at 4:01 pm

      look above there is a link for a huge spatula so u can see it 🙂

      Reply
  47. Kari says

    July 2, 2015 at 12:37 pm

    Is there any “easy” way to adapt this to making cupcakes? 🙂

    Reply
    • Hugs & Cookies xoxo says

      July 2, 2015 at 3:59 pm

      love that idea but i haven’t tried.

      Reply
  48. Jessica Altenbaumer says

    July 2, 2015 at 12:44 pm

    Am I baking these separate then stacking them?

    Reply
    • Hugs & Cookies xoxo says

      July 2, 2015 at 3:59 pm

      yes!!!

      Reply
  49. Raymond says

    July 2, 2015 at 5:40 pm

    I think mostly people aren’t reading the directions very well. But, we all started somewhere and sometimes it just takes a bit for people to become comfortable with new steps.

    Reply
    • Alicia says

      July 4, 2015 at 11:59 am

      Nicely said

      Reply
  50. Dwana says

    July 2, 2015 at 5:59 pm

    Can you make this as cupcakes?

    Reply
  51. Vangie says

    July 3, 2015 at 1:08 am

    What can you do if you don’t have paddle beaters?

    Reply
  52. Crystal says

    July 3, 2015 at 9:02 am

    what if I don’t have a paddle attachment?

    Reply
  53. Leah says

    July 3, 2015 at 9:40 am

    I’m going to try this sounds awesome. but im thinking i will put a piece of parchment paper cut in half on my cooling plate I think it might make the transfer easier.

    Reply
  54. Terry says

    July 3, 2015 at 2:59 pm

    How do you keep water bath from leaking into springform pan?

    Reply
    • Hugs & Cookies xoxo says

      July 3, 2015 at 6:49 pm

      You wrap pan bottom and sides with foil.

      Reply
  55. cathy harrell says

    July 4, 2015 at 2:36 am

    When do you take the “spring” off of the cheesecake

    Reply
    • Hugs & Cookies xoxo says

      July 4, 2015 at 9:33 am

      Once it is cold I remove it and then add the cake.

      Reply
  56. Emma says

    July 4, 2015 at 1:33 pm

    question? What is the difference if you dont put the cheesecake in a water?

    Reply
    • Hugs & Cookies xoxo says

      July 4, 2015 at 6:13 pm

      It will bake differently.

      Reply
  57. Beth Baker says

    July 4, 2015 at 5:55 pm

    Made this last night and today! Beautiful! Thanks for sharing such a great idea. The instructions and ingredients were easy and I am so excited to eat it tonight. If I had thought ahead I would have replaced 1/2 of the cherries with blueberries and then it would have been a perfect 4th of July treat! Thank you for sharing this recipe!

    Reply
    • Hugs & Cookies xoxo says

      July 4, 2015 at 6:12 pm

      Awesome!!LEt me know how everyone enjoys it!!!

      Reply
  58. Jean says

    July 4, 2015 at 8:47 pm

    I was asked to make this for someone and I’ve never baked a cheesecake before, but looking at the recipe and the pictures I know I would want to try it. My family, friends and I LOVED it!!! Thanks for sharing!

    Reply
    • Hugs & Cookies xoxo says

      July 4, 2015 at 11:19 pm

      Oh I am so happy!! GO YOu!!

      Reply
  59. Sherry, says

    July 5, 2015 at 9:38 am

    Making this for the first time. I made the cheese cake yesterday and put it in the fridge overnight. Now I am getting ready to bake the pineapple upside down cake. I am making this for a friends birthday so I hope I do a decent job. Wish me luck!

    Reply
    • Hugs & Cookies xoxo says

      July 5, 2015 at 9:41 am

      Good Luck! Sounds like u have it all under control!! ENJOY!

      Reply
  60. Rhonda says

    July 5, 2015 at 11:24 am

    I made the cheesecake last night and the cake is in the oven right now. Having a big family dinner in about 12 hours and can hardly wait to try this. I’m hoping 8 hours will be long enough for this to be chilled.

    Reply
    • Hugs & Cookies xoxo says

      July 5, 2015 at 1:47 pm

      should be plenty of time-hope it is a hit!!!!!

      Reply
  61. Kandice says

    July 5, 2015 at 1:37 pm

    I have just linked into this recipe today and I am reading the comments. I feel really sorry for the people who are unsure of how to make this cake and want to build their skills and bravely ask questions so that they to can enjoy this recipe only to be insulted by others. Really?? That leaves a really bad taste for all. Too bad the negative comments are not filtered out.

    Reply
    • Hugs & Cookies xoxo says

      July 5, 2015 at 1:43 pm

      I think the negatives are all gone now. 🙂

      Reply
      • Nana Baker says

        August 13, 2015 at 2:46 pm

        You are so patient!!! People have to learn somehow. I admire you for taking the time to answer every question!
        Cheesecake is in the oven, will make cake tomorrow! Can’t wait!!!

        Reply
        • Hugs & Cookies xoxo says

          August 14, 2015 at 10:20 pm

          sorry-u can melt it to drizzle on top or just omit it!

          Reply
    • Frannie says

      August 26, 2015 at 1:30 pm

      You are so right, Kandice! Not everyone is an experienced cook or baker. We need to remember that we were not born with the knowledge of all things regarding baking. We had to learn at some point too and need to be kind to those who aren’t at a higher level of experience. Unkind comments say much more about the person posting them than about the target of the comments!

      Reply
  62. Chris says

    July 6, 2015 at 2:31 am

    This sounds amazing! I use my grandmother’s recipe for pineapple upside down cake and it calls for a cast iron skillet to bake the cake in. You melt a stick of butter and add 1/2 c packed brown sugar, stirring till blended and no sugar crystals left, place pineapple rings and cherries, add cake batter, then bake. It makes a wonderful caramel type glaze that coats the cake when inverted.

    Reply
  63. Karen Workman says

    July 8, 2015 at 10:57 am

    could you send the receipe to me because I have no printer this cake looks delious like to dig right into it.

    Reply
    • Jacquie says

      November 20, 2015 at 6:06 am

      I seldom PRINT recipes any more. If you click on PRINT and then go to the bottom of the print box and click SAVE AS A PDF it will save it on your computer … then I just open it up from my “recipes” file and follow the directions.

      Reply
  64. Jessica says

    July 8, 2015 at 3:46 pm

    Currently making this! So far everything is going great, the only thing is that it’s taking a lot longer for my pineapple cake to bake. The timing on everything else was perfect though! Very very excited to eat this! Thanks for sharing!

    Reply
    • Hugs & Cookies xoxo says

      July 8, 2015 at 8:02 pm

      How did it come out?

      Reply
  65. Susan Yakus says

    July 8, 2015 at 5:00 pm

    Any suggestions for getting the cheesecake off the pan? Spatulas? I would like it on a pretty platter, but I’m afraid the cheesecake will break up if I move it.

    Reply
    • Hugs & Cookies xoxo says

      July 8, 2015 at 8:00 pm

      I use a HUGE metal spatula! The link above will show you one in amazon.

      Reply
  66. bette tirotti says

    July 8, 2015 at 5:07 pm

    back in the dark ages when I went to school T = tablespoon t=teaspoon

    Reply
  67. Del says

    July 9, 2015 at 12:03 am

    Looks yummy

    Reply
  68. Heather says

    July 10, 2015 at 6:35 pm

    When you say mix sugars do you mean the regular sugar and brown sugar or is the brown sugar for the top of the cake, where the pineapples are, only?

    Reply
  69. Lorinda says

    July 11, 2015 at 4:32 am

    I had this cake. Made by someone else for the 4th of July. I loved it sooo much I wrapped a couple pieces to take home. By the end of the night someone else went home with my pieces ;-(. Its that delicious, someone will steal it from you. Now I’m making it a week later for a weekend gathering because I was looking forward to having another piece. I can not say enough about it. Amazing x10!!!!!!!!!!. Do not hesitate, make this!

    I remember trying this once at the Cheesecake Factory and not really loving it, but this is above and beyond.

    Thanks for sharing 😉

    Reply
  70. Lorinda says

    July 11, 2015 at 9:01 am

    One question, are you using salted or unsalted butter?

    Reply
    • Hugs & Cookies xoxo says

      July 12, 2015 at 4:35 pm

      I always choose salted.

      Reply
  71. CARMEL MILLER-BROWN says

    July 13, 2015 at 6:27 pm

    What does it mean when you “loosely tent with foil to prevent browning”? this is in the Pineapple Upside Down Cake instructions (6).

    Reply
    • Hugs & Cookies xoxo says

      July 14, 2015 at 2:51 pm

      Just lay a piece of foil across top (not tightly) to prevent browning

      Reply
  72. Lisa says

    July 14, 2015 at 10:42 pm

    i have a question/comment……cheesecake turned out YUMMY except the springform pan was a bit loose and some water seeped in ruining a bit of the crust…BOO…….and i used fresh pinepapple instead of canned and despite verifying all the ingredients and times and temps the cake was ruined…was raw despite baking for nearly over 90 minutes….the pneapple “floated” to the middle of the cake too…..lessons learned:1-buy new springform pan 2-use canned pineapple next time

    Reply
    • Hugs & Cookies xoxo says

      July 15, 2015 at 2:51 pm

      Yes, best to stick to the recipe though sometimes being adventurous does work out.

      Reply
  73. Millie says

    July 15, 2015 at 4:22 pm

    When do I remove the springform? Do I remove it after the 2hours cooling on rack or after it chills overnight in the fridge?

    Reply
    • Hugs & Cookies xoxo says

      July 15, 2015 at 9:16 pm

      after you chill it is easiest

      Reply
  74. Kelli says

    July 15, 2015 at 8:18 pm

    What is the purpose of the cornstarch in the cheesecake? In all my years of making cheesecake this is the first time I’ve ever seen a recipe call for it.

    Reply
    • Hugs & Cookies xoxo says

      July 15, 2015 at 9:16 pm

      It somehow changes the texture-only recipe I use now!!!

      Reply
  75. Goreti says

    July 18, 2015 at 8:36 pm

    Thank you so much for this recipe. I have a family of cheesecake addicts and have been making cheesecakes for many years. I don’t like to make the same thing over & over again so I’m always looking for new ideas & recipes. Made this for the 4th of July and everyone loved it. My husband’s coworkers have been bugging him for cake or cheesecake so I’m making this one again next week for his coworkers. Just wanted to share something I have been doing lately with my cheesecakes. I have tons of pans in different sizes so I place the 9 in springform into a 10 in cake pan then put that in a 12 in one that I have which has the hot water. Works like a dream and no chance of water getting into cheesecake. For those that don’t have the extra pans, they can always place the cheesecake pan inside one of those turkey roasting bags. That is what I used to do.

    Reply
    • Hugs & Cookies xoxo says

      July 19, 2015 at 4:01 pm

      Have you seen the cheesecake moat? Same concept-check it out on amazon-love mine!

      Reply
  76. Vickie B. says

    July 19, 2015 at 12:44 pm

    This looks amazing! I just have one simple question, and if it has been ask already, I apologize for the duplicate question. When the two layers are put together, will they stay together when it is cut, or will you end up with 2 separate pieces? I know it is a silly question…..I was just wondering if it stays together like a frosted cake since they have a “glue” that holds the layers together. Thanks!
    Vickie B. recently posted…Cannoli ConesMy Profile

    Reply
    • Hugs & Cookies xoxo says

      July 19, 2015 at 4:00 pm

      no problem-mine stayed together realllllly well when cut!

      Reply
  77. Jessica says

    July 19, 2015 at 1:10 pm

    A lil confused…is it to cakes stacked…or do we have to bake one then add the other unbaked on top n bake ???

    Reply
    • Hugs & Cookies xoxo says

      July 19, 2015 at 4:00 pm

      yes, they are stacked.

      Reply
  78. Mary Hawes says

    July 19, 2015 at 8:14 pm

    going to try upsidedown cheese cake.

    Reply
  79. Barbara says

    July 20, 2015 at 5:51 pm

    In the cheesecake portion it says to use the paddle attachment mine does not have a paddle attachment,it just has the beaters and whisk attachments. Which should I use?Thank you.

    Reply
    • Hugs & Cookies xoxo says

      July 20, 2015 at 5:53 pm

      Whisk should be fine 🙂

      Reply
  80. Lisa says

    July 20, 2015 at 10:50 pm

    I made this over the weekend for my brother’s birthday and it turned out fabulous! Both halves on their own were delicious; stacked they were spectacular. I feel like I discovered not one but three delicious cake options. My baking time for both cakes took a little longer than the recipe stated, so just be patient and keep an eye on them. Mahalo for sharing!

    Reply
    • Hugs & Cookies xoxo says

      July 20, 2015 at 10:54 pm

      3 cake options-I love it and u r so right!!!!

      Reply
  81. angella says

    July 20, 2015 at 11:14 pm

    http://www.amazon.com/Nordic-Ware-Leakproof-Springform-Inch/dp/B000237FSA/ref=sr_1_2?ie=UTF8&qid=1437448373&sr=8-2&keywords=cheesecake+moat

    will this be fine

    Reply
  82. Scott says

    July 22, 2015 at 2:37 pm

    How do you layer the two 9in cakes

    Reply
    • Hugs & Cookies xoxo says

      July 22, 2015 at 4:28 pm

      Stack them

      Reply
  83. shy says

    July 23, 2015 at 11:45 pm

    How do you transfer the cheesecake from the pan?

    Reply
    • Hugs & Cookies xoxo says

      July 24, 2015 at 12:46 pm

      I use a HUGE spatula!

      Reply
  84. Angie says

    July 24, 2015 at 9:47 am

    I have no clue what i’m doing wrong…I baked the cake twice and my pineapples rose during baking both times — the pineapples and cherries are inside of the cake. and by batter looks a lot more runnier than the your batter in the pic. Help! I followed the directions all the way through both times!

    Reply
    • Hugs & Cookies xoxo says

      July 24, 2015 at 12:45 pm

      That is strange!!! I am not sure. R u positive you followed the recipe correctly? And your oven temp is right on? Hope it still tasted great!!!

      Reply
      • Benjamin says

        October 6, 2018 at 12:18 am

        Same here. I’m very concerned about the pineapple upside down cake portion of this recipe. I have pictures. I followed the recipe and directions to the letter…

        Reply
  85. Debbie says

    July 26, 2015 at 7:14 pm

    Can I use crushed pineapple instead of the rings? It seems to slice better for me that way. Just a thought.

    Reply
    • Hugs & Cookies xoxo says

      July 26, 2015 at 10:26 pm

      hmm, haven’t tried not sure-may add too much moisture?

      Reply
      • Mary says

        August 17, 2015 at 8:59 pm

        You can use crushed pineapple, but make sure you drain it. You can use the drained juice for the pineapple juice in the recipe if you use crushed pineapple packed in 100% pineapple juice.

        Reply
  86. Kelli says

    July 27, 2015 at 10:26 pm

    I made this beautiful cake last night. I noticed my pineapple upside down batter was thin and darker than expected. Baking time was almost twice as long as well. My cheese cake batter was fine and came out great except I think 75 made mine too dark and slightly over cooked. I think maybe I should have took it out sooner. OK so I stacked it and it looked pretty. I finally cut it and the cake part is brown (not yellow like yours) and it seems a little too wet. It tasted great though! But, any idea what I may have done wrong?

    Reply
    • Hugs & Cookies xoxo says

      July 30, 2015 at 9:06 am

      Maybe it has to do with our ovens? They say ever oven is diff! Glad it tasted good though!

      Reply
  87. Jasmine says

    July 29, 2015 at 11:59 pm

    Should/Can I bake the cakes and the cheesecake at the same time, or should I take the time and do them separately? Thanks in advance!

    Reply
    • Hugs & Cookies xoxo says

      July 30, 2015 at 9:05 am

      I think that would be fine!

      Reply
  88. Beverly says

    August 1, 2015 at 6:03 pm

    I made this for work and the flavors were wonderful. We agreed that the pineapple upside down cake just wasn’t what we thought it would be. The cake texture was very dense and hard. With a few adjustments on the butter cooking time, I will try this again.

    Reply
  89. David howard says

    August 6, 2015 at 8:05 am

    The best of 2 world’s!

    Reply
    • Hugs & Cookies xoxo says

      August 6, 2015 at 1:10 pm

      Absolutely!!! hee hee

      Reply
  90. Nancy says

    August 11, 2015 at 7:46 pm

    I’ve seen a few recipes where the cake and cheesecake are baked at the same time in the same dish can I do that with this recipe and if so are the any changes that I have to make?

    Reply
  91. Kris says

    August 14, 2015 at 7:41 pm

    I used a regular mixer…it was fine without paddles. The pineapple cooking part took a bit longer….about 15 more minutes because the directions say to take out when it has little jiggle….so I left it in. I shared this with all my friends and family…they all loved it!! Thanks for a great recipe!!

    Reply
    • Hugs & Cookies xoxo says

      August 14, 2015 at 10:16 pm

      AWesome!!!!!

      Reply
  92. alogan says

    August 17, 2015 at 9:09 am

    I made this but did not wrap in aluminum foil and put in water. I simply put a class baking dish with water in it on the shelf below the cheesecake for added humidity in the oven. Came out beautifully.

    Also, I made this to send to work with husband and didn’t want to send the springform bottom with it (first time I did that, it came back bent, 2nd time it didnt come back at all!) so put a sheet of baking paper on top of the round bottom of the springform pan and clamped it in.. pulling it smooth and taut. Then made the crust directly on top of the paper. When the cheesecake was done.. I could just slide it off the metal round springform bottom with the paper.

    Reply
    • Sandra says

      September 27, 2015 at 9:09 am

      I want to try using the baking paper since I am taking this cake to a friend’s beach birthday party. How do you remove the baking paper? Or did you leave it on?

      Reply
      • Hugs & Cookies xoxo says

        September 27, 2015 at 6:53 pm

        remove it before cutting 🙂

        Reply
  93. Michael says

    August 17, 2015 at 6:50 pm

    Do you happen to have the nutrition information for this wonderful delight? Calories are important to me and I keep a nutrition diary, so it would be nice to know the cost of this masterpiece. Made it today and it is chilling.

    Reply
    • Hugs & Cookies xoxo says

      August 18, 2015 at 9:35 pm

      No, but my fitness pal app will calculate for you!

      Reply
  94. rani alejado says

    August 19, 2015 at 7:21 pm

    I would like to verify the cooking temperature
    for the cheese cake. Is it still 350 the same as the crust?

    Reply
    • Hugs & Cookies xoxo says

      August 20, 2015 at 3:48 pm

      yes!

      Reply
  95. DavetteB says

    August 23, 2015 at 1:41 am

    This looks yummy, but I’m not seeing the assembly instructions (sorry if this was already covered in the comments).

    Is it basically an upside-down cake on top of a cheese cake, nothing baked together correct?

    Also, since I skimmed the comments I saw that someone subbed an different cheesecake for the one above; has anyone tried that with the cake part? Just curious.

    Thanks for sharing 🙂
    DavetteB recently posted…Delicious Calico BeansMy Profile

    Reply
    • Hugs & Cookies xoxo says

      August 23, 2015 at 9:26 am

      YOu are correct-2 cakes layered.

      Reply
  96. Caroline says

    August 24, 2015 at 5:30 pm

    Hello… I couldnt find baking powder and i dont have cream of tatar cant i do the cake recipe without it??

    Reply
    • Hugs & Cookies xoxo says

      August 26, 2015 at 5:30 pm

      you need them

      Reply
  97. mike says

    August 26, 2015 at 7:02 pm

    I used a 9 inch spring and a 9 inch pie but all I could get in the pie was 7 pineapple rings, it all fit ok so I’ll let ya know how it comes out. thank you for the recipe

    Reply
  98. Mercedes says

    September 6, 2015 at 8:09 pm

    Hi I just want to know if I put the pan with water and the cheesecake in the oven or what do I do?

    Reply
  99. Patsy says

    October 3, 2015 at 3:52 pm

    What kind of butter?

    Reply
    • Hugs & Cookies xoxo says

      October 4, 2015 at 10:55 am

      I always use salted!

      Reply
  100. Jean Kidwell says

    October 5, 2015 at 2:29 pm

    YUM!

    Reply
  101. Missy says

    October 6, 2015 at 8:58 am

    Do you need to use a spring form pan, or can I use a cake pan? I’ve never made a cheesecake before and don’t have a springform pan. Thanks! This looks really yummy, I’m thinking my husband would love to have this for his birthday!! 🙂

    Reply
  102. Kristin says

    October 22, 2015 at 9:38 am

    Have you ever made then frozen the cheese cake part? I have frozen other cheesecakes and would love to make this – being able to do the cheesecake way early (and freeze) would help out with my time constraints for the holidays.

    Reply
  103. Tari says

    October 28, 2015 at 10:16 am

    Question: I would like to add rum to the cake. Any ideas on adjusting recipe to accommodate? Thank you.

    Reply
  104. Joyce says

    October 31, 2015 at 9:46 pm

    Cake has baked 70 minutes and still runny. Cheese cake one was perfect at 75 min. Oven temp is correct according to oven thermometer. — and there was not enough room in my cake pan for quite all the batter. ??? It smells good — hoping the cake part comes out eatable, but what else could have been done 350 degrees for 75 min. and counting. Top completely brown (even though tented with foil since the 20 min. mark.

    Reply
  105. Marilyn says

    November 9, 2015 at 8:42 pm

    If any of you are planning to make this for the holidays and on Weight Watchers I worked it out on the calculator. It has a total of 244 points and if you cut it up in 8 servings it comes out to 30.5 points per serving. That’s using all the fattening ingredients, I’m sure this could be tweeked quite a bit.

    Reply
    • Hugs & Cookies xoxo says

      November 9, 2015 at 9:13 pm

      wow, thanks 4 sharing!!!

      Reply
  106. Lindsey says

    November 10, 2015 at 5:29 pm

    This is only the second cheesecake I’ve made, and my first time using a water bath. I feel like I did something wrong, because my cheesecake was super pale and super jiggly at an hour and a quarter. I wound up cooking it almost an extra 30 minutes.

    Reply
  107. Tabbie says

    November 11, 2015 at 6:46 pm

    I was wondering if I could use something other than a paddle attachment?

    Reply
  108. Annie says

    November 19, 2015 at 5:41 pm

    I am going to try this recipe out tonight because it sounds so amazing but we can’t do all the sugar in our house so I was going to use the truvia brown sugar blend and the truvia baking blend. Do you happen to know what the conversations would be ?

    Reply
    • Hugs & Cookies xoxo says

      November 19, 2015 at 7:42 pm

      I don’t but good luck if you try it!

      Reply
  109. Janee' says

    November 22, 2015 at 6:17 pm

    I’m making this now and I’m lost on the “put it in an inch of water to bake ” I’ve never made a cheesecake before so is this normal? I’m afraid I’m going to do something wrong and mess this whole thing up. I’ve tried to YouTube it and can’t find anything. Praying this turns out good. ????????

    Reply
    • Hugs & Cookies xoxo says

      November 22, 2015 at 9:46 pm

      It is a water bath, you can google that term. Just wrap bottom and sides of pan in foil very well so water doesn’t seep in. Good luck!

      Reply
  110. Shirley says

    November 23, 2015 at 6:12 pm

    I presume you bake the cheesecake at 350. Did not specify. I too am making this for our family Thanksgiving feast. Happy Thanksgiving to all!

    Reply
  111. Rose Ramsey says

    November 24, 2015 at 12:48 pm

    Do you grease and flour the springform pan before doing the graham cracker crust?

    Reply
    • Hugs & Cookies xoxo says

      November 24, 2015 at 8:09 pm

      no, there is enough butter in the crust!

      Reply
  112. Lorelei Schieferdecker says

    November 25, 2015 at 12:15 pm

    As I young child (many years ago) with an interest in cooking, I learned the first thing you do is read through the entire recipe before doing anything else. Also, before starting to make the recipe, collect all ingredients to make sure you have everything needed. Next, always make the recipe exactly as it is written the first time. You can make changes the next time you try it. Baking is a science. Different ingredients react differently. And most important advice – don’t give up or be intimidated. The rewards are infinite!

    Reply
  113. Rae says

    November 25, 2015 at 5:09 pm

    Do you flip the pineapple upside cake onto the cheesecake? Yours appears to have the pineapples on top. Also, do you leave the cheesecake on the bottom of the spring form pan?

    Reply
  114. Tiffany Harrell says

    December 8, 2015 at 8:24 am

    U didnt say whether or not to knife the sides at all. It took longer to cook and i knifed the sides and the filling came out.

    Reply
    • Hugs & Cookies xoxo says

      December 8, 2015 at 9:59 pm

      I am not sure what you mean by knife the sides?

      Reply
    • Diona says

      May 12, 2016 at 12:00 pm

      Why would you knife the sides if the recipe didn’t call for that. Simple.

      Reply
  115. Bob says

    December 18, 2015 at 12:33 pm

    Made this for Thanksgiving. The whole thing was awesome!!! Cheesecake was great. Pineapple cake was dense. Going to make it for Christmas and tweek it a bit. Going to tryand use cake flour instead of regular flour to see if that fluffs it up. Any suggestions on making it not so dense?

    Reply
  116. Virginia ward says

    January 28, 2016 at 12:17 am

    What kind pan am I put eater in never done this. Can you elaborate on the water bath and me putting together my spring pan in it can you explain that a little bit better how I got to do that before I put it in the oven

    Reply
  117. Emily says

    March 3, 2016 at 1:48 pm

    Looks Delicious! =)

    Reply
  118. Brenda says

    May 20, 2016 at 7:18 pm

    I was thinking of making a coconut cheesecake with the pineapple upside down cake. What do you think?

    Reply
    • Hugs & Cookies xoxo says

      May 20, 2016 at 8:57 pm

      oooh!

      Reply
      • Brenda says

        May 21, 2016 at 8:29 am

        I wonder if it would be a good combination before I try it?? Taking it to a family dinner tomorrow

        Reply
        • Hugs & Cookies xoxo says

          May 21, 2016 at 9:30 pm

          hmm, I prob wouldn’t experiment before an event.

          Reply
  119. Carol says

    May 27, 2016 at 1:14 pm

    Looks complicated, but delicious.

    Reply
  120. Marie says

    June 6, 2016 at 10:28 am

    I have a pizza peel I think this would work for the large spatula I would turn the pineapple cake out onto this then transfer it on top of the cheese cake just a suggestion

    Reply
  121. Nancy says

    July 1, 2016 at 1:05 pm

    I learned in Home Ec class in the late sixty’s that the Large spoon is a Capital T for Tablespoon and the small spoon is lower case t for teaspoon.

    Reply
  122. Kelly says

    September 24, 2016 at 11:59 am

    My springform pan is 9.25. Would that work or should I get a 9′ size?

    Reply
    • Hugs & Cookies xoxo says

      September 25, 2016 at 8:39 am

      should be good!

      Reply
  123. Belinda Dunbar says

    October 7, 2016 at 5:16 pm

    When I make my Pineapple Upside Down cake I finish it by sticking holes in it with a wooden skewer and pouring rum sauce from my rum cake recipe over it. Do you think it will affect the consistency of the cheesecake?

    Reply
    • Hugs & Cookies xoxo says

      October 8, 2016 at 7:19 pm

      probably

      Reply
  124. Jane Jung says

    October 17, 2016 at 3:11 pm

    The temperature for baking the cheesecake (only 350 degrees stated) for 11/4 hours was way too long especially with the water bath. Was this an error. Maybe 300 degrees would be better.

    Reply
    • Hugs & Cookies xoxo says

      October 19, 2016 at 10:32 pm

      That is the time that always works in my oven. The water bath slows down the baking.

      Reply
  125. Boy wonder says

    November 7, 2016 at 1:13 am

    Now does T stand for? And t? LOL.

    Reply
  126. Elizabeth W says

    November 23, 2016 at 12:23 am

    I had a question regarding the vanilla. For the cake it says vanilla and for the cheesecake it says vanilla extract. Where do I find vanilla?

    Reply
    • Hugs & Cookies xoxo says

      November 24, 2016 at 10:59 am

      I say vanilla/vanilla extract-both should be the extract!

      Reply
  127. Kam says

    December 20, 2016 at 4:45 pm

    Thanks for sharing, I have to say that is the best cheesecake I’ve made in a long time. Now it’s my go-to cheesecake recipe, even started subbing flavoring or adding chocolates or just trying different crusts (so far, the golden Oreos are a hit)! The cake and cheesecake combo was delicious, but I have to admit.. I can do without the cake! 🙂

    Reply
  128. Judy says

    February 1, 2017 at 12:29 pm

    This looks delicious! Both Cheesecake and Pineapple Upside Down Cake a favorite in our family. Thank You so much for sharing. (and really – all is very understandable to those who bake) LOL

    Reply
  129. Adrienna says

    February 6, 2017 at 2:59 am

    Ok so I’m gonna try this today. My question is how do I remove the cheesecake from the bottom of the springform pan? I don’t like cutting cakes in my pan and scratching them so is there a way to remove it without the crust falling apart?

    Reply
    • Hugs & Cookies xoxo says

      February 6, 2017 at 8:36 pm

      Use a HUGE spatula!!!!

      Reply
    • Nichola says

      August 21, 2017 at 6:46 pm

      I always line the bottom of my springform pan with parchment paper before putting in the crust. Makes the transfer so much easier. Just lift up by the paper to move, then slide out from under the cheesecake.

      Reply
  130. Portia says

    February 11, 2017 at 9:35 am

    I seem to be having a problem with the baking process of the cake. I did read that it’s supposed to be in the oven for 20 minutes, then a tent of foil should be placed over the cake loosely for 20-25 minutes longer. I followed all of the directions to the cake, and my cake isn’t done. I found myself adding more time (at least doubling the amount of time). My cheesecake came out great. What could I have possibly done wrong?

    Reply
    • Hugs & Cookies xoxo says

      February 11, 2017 at 10:11 am

      Hmmm, I am not sure-seems odd that after doubling time it wouldn’t be cooked. Are you sure the ingredients were added correctly?

      Reply
  131. Andrea says

    May 17, 2017 at 4:24 pm

    Can the pineapple cheesecake be frozen?

    Reply
  132. Amanda says

    June 24, 2017 at 8:32 pm

    This pineapple cheesecake looks wonderful I love baked desserts

    Reply
    • Hugs & Cookies xoxo says

      June 26, 2017 at 10:57 pm

      Thank u!

      Reply
  133. Gregg Gusta says

    July 23, 2017 at 4:45 pm

    folks, seriously, enough with the tablespoon/ T teaspoon /t controversy, it really is cluttering the message section, I am trying to peruse the comments to see if anyone has made the recipe and see their feedback and suggestions, tips and results,

    I am really happy that this sort of thing can get resolved o prevent what could result in a grave measuring error because baking can be a really precise activity, but there is no need for so many comments cluttering the message board. I guess for those of us ‘of a certain age’ the capital T signifying the larger volume and lower case t signifying the smaller volume must just be a rite of passage that our parents gave us that was something we forgot to hand down to our kids while we were trying to give our kids everything. OUR BAD!!! lol 🙂 I think there’s a little lesson there about what really matters.

    If you have made this recipe and have any feedback or tips please provide them

    Reply
    • Hugs & Cookies xoxo says

      July 23, 2017 at 10:31 pm

      well said! hahaha

      Reply
  134. Nichola says

    August 21, 2017 at 6:55 pm

    I used to edit for a recipe magazine. One helpful tip I’ve found in writing recipes is to list the ingredients in the order they appear in the recipe. Makes it easier to follow. I took a chance by using your cheesecake recipe instead of my own go-to and it did not come out as good as I’d hoped. I have a convection oven but there were some deep cracks and my usual cheesecakes never crack. Yes I use water. I agree that the pineapple cake needed longer baking time, it was more like 30-40 min AFTER the foil goes on. Overall, it’s an interesting dessert and tasted great. If I made it again, I would use my own cheesecake recipe.

    Reply
  135. KIM Duff says

    August 29, 2017 at 2:09 pm

    Help…. I can not get the pineapples to be seen on the top(after it is inverted). No idea what I am doing wrong. The cake also took a lot longer than the 20 – 25 mins after tenting it.
    KIM Duff recently posted…Classic Pumpkin CheesecakeMy Profile

    Reply
  136. Clumsyish says

    April 27, 2018 at 11:36 pm

    Have you ever thought of making a YouTube video about this recipe? I tried looking for a recipe like this on there and could not find any! I think it would be really beneficial for a lot of people if you ever decided to make one. 🙂

    Reply
  137. Clumsyish says

    May 3, 2018 at 1:24 pm

    Do you think adding a layer of canned fruit topping on the cheesecake before the pineapple layer would be overkill?

    Reply
    • Hugs & Cookies xoxo says

      May 8, 2018 at 7:29 pm

      may be too sweet

      Reply
  138. Henrique Pazin says

    August 24, 2018 at 11:24 am

    Amazing

    Reply
  139. Charles Coffey says

    September 17, 2018 at 11:02 pm

    For the ones that use T & t, y’all from above the Mason Dixon Line ain’t ya. Us southern boys need the extra help. What with we’ns bein’ dumbass hillbillies and all. lmbo

    Reply
  140. Roy says

    October 3, 2018 at 10:06 am

    This is going to be my diet reward !!

    Reply
    • Hugs & Cookies xoxo says

      October 4, 2018 at 7:28 pm

      Good choice!

      Reply
  141. Benjamin says

    October 5, 2018 at 11:42 pm

    Okay, I followed this recipe to the letter. The cheesecake, turned out FANTASTIC! The pineapple upside down cake, however, I have some strong concerns about. One, it doesn’t appear to be nearly as pretty as in the pics. Two, I’m not fully confident it’s baked all the way. I’m allowing it to completely cool overnight on its own before I make my ruling. If my fear is correct, I MAY make a second attempt at the pineapple upside down cake part and follow a separate recipe, tried and true…

    Reply
    • Hugs & Cookies xoxo says

      October 6, 2018 at 8:14 pm

      did it work out for u? I hope so!

      Reply
    • Dorothy says

      July 1, 2019 at 1:23 pm

      Did you check for done-ness with a toothpick? I always check mine by inserting a toothpick in the center and if it comes out with batter, I bake it a few minutes more.

      Reply
  142. Ang says

    October 20, 2018 at 5:06 am

    Please can you write the recipe out by kg pls

    Reply
    • Hugs & Cookies xoxo says

      October 21, 2018 at 10:05 pm

      so sorry I can’t-maybe there is a website that can convert it for you easily?

      Reply
  143. Chuck B says

    November 19, 2018 at 8:49 am

    I saw a different pineapple upside down cheesecake recipe that didn’t have the actual cake with it. I like the idea of the cake in this recipe. I’m just wondering how hard is it going to be to get the two on top of each other. Are there any hints that will help with this. Really want to try this and have it look as nice as photo does.

    Not that it’s a big deal on the T and t but I’ve never seen it that way but would have figured that’s what it was. Thanks for the recipe

    Reply
  144. Karen says

    December 22, 2018 at 4:00 pm

    I believe there is no question that is common sense or stupid. We all had to learn at one time what something means or how to do something. So I say ask questions no matter what or who shames you or thinks you should know. I love your recipes..

    Reply
  145. Kennia says

    July 7, 2019 at 6:36 pm

    I made this! It was so yummy. The cheesecake part at least. The pineapple side down cake didn’t have the spongy cake texture I expected it to have. It had more of a rubbery texture. Where did I go wrong?! But the cheesecake part was even better than Jr.’s. I was proud of my self. Thanks for sharing!!!

    Reply
    • Hugs & Cookies xoxo says

      July 7, 2019 at 10:11 pm

      Not sure on the cake part but so happy you liked the cheesecake!

      Reply
  146. Diane says

    November 21, 2019 at 8:20 am

    What is a “cheesecake moat” as mentioned in your intro? ????????

    Reply
    • Hugs & Cookies xoxo says

      November 21, 2019 at 8:27 pm

      It is a round pan and you place the springform pan inside it. Then it has an outer rim where u add hot water like a water bath. Try googling it to see a pic.

      Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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Favorite Bars

Reese’s Pieces Oreo Bars

Perfect S’mores Bars

MOST AMAZING HOMEMADE TWIX BARS!!!!

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Dark Chocolate Milky Way Bars

Toasted S’mores Bars

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Layered S’mores Bars

Millionaire Bars

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Birthday Cookie Brookies

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