Pineapple Upside Down Cheesecake

published on 30 January, 2018 at 12:48

Ingredients:
1 Box Yellow cake Mix.
250ml Pineapple Juice.
80ml Cooking Oil.
3 Eggs.
50g Butter.
100g Brown Sugar.
5 slices of Canned Pineapple.
11 Maraschino Cherries.
450g Cream Cheese.
150g Powdered Sugar.
1 Tsp vanilla essence.
Pinch of Salt.

Instructions:
Mix together the yellow cake mix with the pineapple juice, cooking oil and 3 eggs to form a cake batter.
Heat your oven to 180°C or 350F.
Take a 20cm cake tin and add the butter to it and pop in the oven to melt.
Remove from the oven and sprinkle over the brown sugar and add a layer of pineapple slices and maraschino cherries.
Pour over half of the cake mix.
In a second cake tin, spray with baking powder and pour in the second half of the cake mix.
Bake both at 180°C or 350F for 25-30 minutes before allowing to cool.
It is important to remove the pineapple upside down cake from the tine before the sugar sets completely so turn this one out onto a cooling rack, leave the other cake in the tin.
Whisk together the cream cheese with the powdered sugar.
Add in the vanilla essence and salt and begin to whisk.
Whilst the whisk is running pour in the whipping cream and whisk to firm peaks.
When the cake base is cooled check a dome has not formed and if it has cut it off and then layer over the cheesecake filling and place in the fridge for 4 hours.
Remove from the fridge and free from the edges of the tin with a knife and then pop out the cake before adding the top and serving.