Pineapple-and-Cheese Upside-Down Cake

Upside down cakes are so fun to make and this pineapple and cheese cake is no exception. The flavor combo is surprisingly tasty! Serve with a sweet Marsala.

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 32%
  • Fat: 7.5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 4.2g
  • Carbohydrate: 32.5g
  • Fiber: 0.2g
  • Cholesterol: 29mg
  • Iron: 0.8mg
  • Sodium: 185mg
  • Calcium: 91mg


  • 1 (20-ounce) can unsweetened pineapple slices, undrained
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons stick margarine
  • Vegetable cooking spray
  • 3/4 cup sugar
  • 1/4 cup reduced-fat cream cheese
  • 2 tablespoons stick margarine
  • 2 egg whites
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (3 ounces) finely shredded sharp cheddar cheese
  • 1/2 teaspoon vanilla extract


  1. Preheat oven to 350°.
  2. Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3 pineapple slices in a blender, and process until smooth; set aside.
  3. Combine brown sugar and 2 tablespoons margarine in a saucepan; cook over medium-low heat until melted. Remove from heat; add 1/4 cup puréed pineapple, stirring until blended. Pour mixture into a 9-inch round cake pan coated with cooking spray.
  4. Cut remaining pineapple slices in half crosswise, and arrange in a single layer over brown sugar mixture; set aside.
  5. Combine 3/4 cup sugar, cream cheese, and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended. Add 2 egg whites and egg, 1 at a time, beating after each addition. Combine flour, baking powder, and salt; add to creamed mixture, beating until blended. Stir in the remaining pureed pineapple, cheddar cheese, and vanilla.
  6. Pour batter evenly over pineapple slices. Bake at 350° for 45 minutes or until a wooden pick inserted in the center comes out clean. Let cool in pan 10 minutes; invert cake onto a serving plate. Serve warm.
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