Pineapple Cream Cheese Upside Down Cake Recipe 455

Steps:

• 1. Preheat oven to 350°F. Spray 9-inch spring form pan with nonstick cooking spray. Note: If using a regular sized cake mix, use a larger spring form pan, and increase the baking time, at least by 15 minutes. ( I used a regular mix and a 9.5 inch pan ). Keep checking it with a wooden pick in the center till comes out clean.
• 2. Stir together melted butter and brown sugar in pan. ( I doubled this )
• 3. Place 8 pineapple slices in sugar mixture. Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan.
• 4. Prepare cake mix according to the package directions.
• 5. Pour half cake batter evenly over pineapple.
• 6. Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth.
• 7. Spread cream cheese mixture gently over cake mix.
• 8. Pour remaining cake mix over cheese cake in pan. I wrapped the pan in foil, as it was leaking a bit after 10 minutes of baking.
• 9. Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. ( if using a regular sized cake mix as I did..add an additional 10 - 15 minutes on the baking time than what the original recipe called for).
• 10. Cool 5 minutes. Loosen edges and turn out onto serving platter
• 11. Enjoy!! The cake was delicious..I will be making this again for Easter.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix 2 tablespoons butter and brown sugar together in a 9-inch round cake pan until blended; spread mixture to evenly cover bottom of pan. Top with pineapple slices; place 1 cherry in the center of each slice.
• Combine graham cracker crumbs, 3 tablespoons white sugar, and remaining 3 tablespoons butter in a small bowl; mix well. Press over pineapple slices.
• Beat cream cheese and 3/4 cup white sugar in a bowl until blended. Add sour cream and vanilla extract; mix well. Add eggs, 1 at a time; mix on low speed after each addition until blended. Pour into cake pan.
• Bake in the preheated oven until the center is almost set, 55 minutes to 1 hour.
• Run a knife around the inside edge of pan to loosen cake. Allow to cool completely, about 30 minutes. Invert onto a serving plate; remove pan. Refrigerate for at least 3 hours.

Steps:

• Preheat oven to 325°. Sprinkle brown sugar into an 8-in. ovenproof skillet. Arrange pineapple in a single layer over brown sugar; place a cherry in the center of each pineapple slice., For filling, in a large bowl, beat cream cheese and confectioners' sugar until smooth. 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., For crust, in a small skillet, melt butter over medium-low heat. Add cracker crumbs and cinnamon; cook and stir 4-6 minutes or until toasted. Cool. Just before serving, top cheesecake with toasted crumbs, pressing to adhere. Invert cheesecake onto a serving plate.

Steps:

• 1 Preheat oven to 350°F. Spray 9-inch cake pan or spring form pan with nonstick cooking spray. If using a spring form pan, wrap foil around the bottom. 2 Stir together melted butter and brown sugar in pan. Place 7 or 8 pineapple slices in sugar mixture. Place cherry in center of each pineapple slice; cut remaining 2 slices of pineapple in half and place decoratively around slice in center of the pan. 3 Prepare cake mix according to the package directions (if using cake mix larger than 9 oz., a 10 or 12-inch pan is recommended). Pour half cake batter evenly over pineapple. Beat cream cheese, lemon gelatin and eggs in bowl of an electric mixer until smooth. Spread cream cheese mixture gently over cake mix. Pour remaining cake mix over cheese cake in pan. 4 Bake 65 to 75 minutes or until toothpick inserted in center comes out clean. 5 Cool 5 minutes. Loosen edges and turn out onto serving platter