Amazing Pineapple UpsideDown Cheesecake Easy DIY Recipes

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Preparing and cooking the cake: Preheat oven to 350 degrees. In a large bowl, add in the sifted flour, baking powder, baking soda, and salt, whisk to combine. In a medium-sized bowl, add in the 1 Cup melted butter, brown sugar, and granulated sugar. Whisk to combine, getting all the brown sugar lumps broken up.

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Add the Sour Cream, Pineapple, and Vanilla. Scrape down the sides of the bowl, and add the sour cream, the reserved pineapple juice, and the vanilla extract. Mix again on LOW until the mixture is well combined and smooth. Add the Eggs. Let the mixture run on LOW while you add the eggs one by one.

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Preheat the oven to 180°C/350°F/gas 4. Place your largest non-stick frying pan on a medium-high heat with 1 tablespoon of the honey, then arrange 12 pineapple rings on top in a single layer, reserving the juice for later. (This might be a bit of a squeeze, but you'll fit them in - see the tip for what to do with any leftover pineapple.)

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Place the pineapple rings on top, pressing 6 around the outside and 1 in the centre. Finely chop the remaining pineapple and set aside. Beat the sugar and the remaining butter together in a bowl.

Blog as you Bake Pineapple Upside Down Cheesecake

Add cake mix, oil, pineapple juice and eggs to a large bowl. Whisk until smooth. Pour about half the mixture over pineapples in cake pan. Pour remaining half into springform pan. Bake until cakes are starting to turn golden and an inserted toothpick at the middle comes out clean, about 20 minutes. Let cool.

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Beat in flour and vanilla. Add egg; beat on low speed just until blended. Fold in crushed pineapple. Spoon over fruit. Bake 35-40 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Amazing Pineapple UpsideDown Cheesecake Easy DIY Recipes

Preheat oven to 350 degrees F. Spray a 9" cake pan with cooking spray. Melt the 1/2 cup brown sugar and 4 Tablespoons of butter in a small sauce pan until sugar dissolves and mixture has fully combined. Do not cook or bring to a boil. You just need the sugar and butter to melt and combine.

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Press mixture over pineapple slices. Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition until blended. Pour batter into the cake pan. Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.

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Make the cheesecake filling. Beat the cream cheese in a large bowl until smooth; blend in 1 1/4 cups of the remaining sugar, and the flour. Beat with an electric mixer until light and fluffy. Add the eggs and egg yolk, 1 at a time, beating well after each addition. Stir in the vanilla and cream.

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Make the pineapple upside down cake: Preheat the oven to 350 degrees, and line two 9-inch pans with parchment and baking spray. In a small bowl, cream one stick of butter with brown sugar. Divide between prepared pans and spread to form an even layer in the pan. Place pineapple rings on top of the brown sugar mixture and place cherries inside.

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Beat to combine. Using your silicone spatula, fold in a tub of cool whip and ¾ cup of toasted coconut. Then, cover and refrigerate. While the pudding mixture is in the refrigerator, melt butter in a medium saucepan. To make the brown sugar pineapple sauce, add the brown sugar to the melted butter and bring to a boil.

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1. Heat oven to 350°F (325°F for dark or nonstick pan). Melt butter in 13x9-inch pan in oven. Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

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Put the cream cheese, double cream, vanilla, sugar, flour and eggs in a bowl. Whisk together. Pour the batter into the tin on top of the biscuit base. Bake for 45 mins to 1 hour until firm but slightly wobbly if shaken. Run a knife around the inside of the tin.

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Step 3 Meanwhile, make cheesecake layer: In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar and beat until smooth. Add sugar and beat until smooth. Add eggs one.

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Preheat oven to 350 deg F. Divide ¼ c butter between two 9" round cake pans and place in oven until butter is melted. Remove from oven and spread the melted butter around the bottoms of the pan to make sure they're evenly coated. Sprinkle the muscovado sugar, ⅔ c per pan, over the butter evenly.

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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.