12 servings

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Drain pineapple, reserving 1/4 cup juice. Place reserved juice and 3 pineapple slices in a blender, and process until smooth; set aside.

Step 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.

Step 4

Cut remaining pineapple slices in half crosswise, and arrange in a single layer over brown sugar mixture; set aside.

Step 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.

Step 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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