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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pineapple Cheesecake-Topped Cake

1. 1/4 cup butter, melted -

2. 1/3 cup packed brown sugar -

3. 8 canned unsweetened pineapple slices -

4. 4 maraschino cherries, halved -

5. CHEESECAKE: -

6. 3 packages (8 ounces each) cream cheese, softened -

7. 1 cup sugar -

8. 2 tablespoons all-purpose flour -

9. 1 teaspoon vanilla extract -

10. 3 eggs, lightly beaten -

11. Cake: -

12. 1/2 cup butter, softened -

13. 1 cup sugar -

14. 2 large eggs -

15. 1 teaspoon vanilla extract -

16. 1-1/2 cups all-purpose flour -

17. 1-1/2 teaspoons baking powder -

18. 1/4 teaspoon salt -

19. 1/2 cup 2% milk -

How to cook deliciously - Pineapple Cheesecake-Topped Cake

1. Stage

Preheat oven to 325°. 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 baking sheet.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.