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 -

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.