Copycat Cheesecake Factory Pineapple Upside-Down Cheesecake

Copycat Cheesecake Factory Pineapple Upside-Down Cheesecake, two layers of buttery pineapple upside-down cake stuffed with pineapple cheesecake, just like the restaurant… but homemade!



Copycat Cheesecake Factory Pineapple Upside-Down Cheesecake…. Oooooh boy… you know we love our cheesecakes. I have posted many a cheesecake recipe. But, normally it’s all about what Jeremy likes *eye roll*

…. but yesterday it was my birthday so it has been all about what I likes. So, I wanted a massive dessert for my birthday… is that a crime?!

My favorite cheesecake from The Cheesecake Factory of all time is their Pineapple Upside-Down Cheesecake. It’s a lightly flavored pineapple cheesecake layered between two buttery pineapple upside-down cakes.

It’s Heaven, basically.



So, for my epic birthday cake this year, I made this bad baby! It’s everything I hoped for! And then some. Cheesecake Factory cheesecakes are big… but this… this thing is ginormous!



This recipe, like my last cheesecake cake, takes a little planning ahead. I suggest making the cheesecake the day ahead and letting it get nice and cold in the fridge overnight. BUT, the pineapple upside-down cakes should be made the day of for a nice presentation.

You can still eat it for days and days after but that first day it will look the best.

The recipe for the cheesecake is adapted from and for the pineapple upside-down cakes from Sally’s Baking Addiction (I’m obsessed with her, I know.)

This recipe contains affiliate links

Tools Needed for this recipe:

I have to be honest, I always get nervous after typing up a recipe like this. It looks like it’s totally complicated and will take forever but in reality, it’s not that bad.

Sure, this recipe probably isn’t for a complete beginner but just break it down into steps. Just look at the cheesecake recipe, then the topping, then the batter. See, not that bad.

I’m also being sensible with the portion sizes, believe me, a small slice of this goes a long way!!




Yummm, excuse me while I wipe the drool off my keyboard. This is one heck of a cake!!



I truly hope you liked today’s recipe! What is your favorite Cheesecake Factory cheesecake flavor??



4.86 from 7 votes

Copycat Cheesecake Factory Pineapple Upside-Down Cheesecake

Servings 16 -18 servings
Author Dana at


Pineapple Cheesecake

  • 4 8 oz packages cream cheese room temp
  • 1 1/2 Cups granulated sugar
  • 3/4 Cup milk
  • 4 eggs
  • 1 Cup sour cream
  • 1 Tablespoon vanilla bean paste or extract
  • 1/4 Cup all purpose flour
  • 1/3 Cup pineapple juice

Pineapple Upside-Down Cake Topping

  • 1/2 Cup unsalted butter melted
  • 1 Cup packed light brown sugar
  • 12 slices canned or fresh pineapple rings
  • 12 maraschino cherries

Pineapple Upside-Down Cake Batter

  • 3 1/3 Cup all purpose flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 Cup unsalted butter melted
  • 1 1/2 Cup light brown sugar packed
  • 1/2 Cup granulated sugar
  • 2 eggs
  • 1/2 Cup sour cream
  • 1 Cup milk
  • 1/2 Cup pineapple juice
  • 2 Tablespoon vanilla bean paste or extract


Pineapple Cheesecake

  1. Preheat oven to 350 degrees. Grease a 9-inch springform pan. Cream the cream cheese with the sugar until smooth in a large bowl. Mix in the milk fully then add in one egg at a time and mix. Add in the remaining ingredients and mix until smooth with no lumps.
  2. Pour into the pan and bake for 1 hour, the center will be slightly jiggly. Shut off oven and let cool down in the oven for 5 hours. Top with plastic wrap and place in fridge overnight to get cold.

Pineapple Upside-Down Cake

  1. Start with the topping by dividing the melted butter equally between two 9 inch cake pans. Sprinkle 1/2 Cup of the brown sugar into each pan. Arrange the pineapple slices and cherries as pictured, set aside.
  2. 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.
  3. 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. Whisk in the eggs, sour cream, milk, pineapple juice and vanilla until combined.
  4. Add the wet mixture to the dry mixtures and mix until combined, with no dry spots or lumps.
  5. Evenly divide the batter between the two pans, about 2/3 of the way full, do not over fill!
  6. Line oven with foil or two cookie sheets, cakes may bubble over some. Bake for 48-53 minutes, covering loosely with foil at the 20-minute mark to avoid burning. Cakes are down when a toothpick inserted in the middle comes out clean.
  7. Place cakes on a wired rack to cool for 10 minutes.

Pineapple Upside-Down Cheesecake Assembly

  1. Invert cakes, one onto a flat surface like a cutting board and the other on the plate you will be presenting on.
  2. Take out the pineapple cheesecake. Trim top of the cheesecake if it is not even. Take it out of the pan and lift it off the bottom carefully, you may need to use a tool like a frosting spatula to help. Place on top of the first cake layer. Trim the sides of the cheesecake with a knife if necessary. Place the second layer of cake on top. Serve as is or with whipped cream, enjoy!!


Please check out these other similar recipes:

Golden Oreo Strawberry Cheesecake Bars, everything I love.... oreos, strawberries, chesecake all in a little hand held bar!

Mini Pina Colada Cupcakes, cute and tiny, pineapple cake topped with coconut rum spiked buttercream! Toasted coconut for garnish and crunch, Heaven! - #PinaColada

Strawberry Shortcake Cheesecake Cake, creamy cheesecake sandwiched between layers of homemade vanilla cake, fresh sliced strawberries and whipped frosting. Heaven on a plate! - #StrawberryShortcake #Cheesecake #CheesecakeCake

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26 Wonderful Comments

  1. avatar
    May 21, 2015

    Thank you for sharing at the Thursday Favorite Things blog hop. I featured you on facebook and google plus and pinned to my Just desserts board. xo

  2. avatar
    Jenna says:
    May 22, 2015

    Oh my goodness! This looks sinfully delicious

  3. avatar
    Laurie says:
    May 26, 2015

    Ohhhhh! Do I ever want a slice of this! Thank you so much for sharing with us at the Brag About It Link party!

  4. avatar
    May 31, 2015

    Thanks so much for sharing this yummy recipe at my Show and Share party…it will be featured at this weeks party.


  5. avatar
    edy says:
    February 3, 2016

    just perfection made cake! congratulations!!

  6. avatar
    Trina says:
    February 5, 2016

    Hi! Is there a way to bypass letting it cool down in the oven for 5 hours?

    • avatar
      February 5, 2016

      I honestly don’t know, I have only made it this way. If you try another way and it works, I would love to know, thanks!

  7. avatar
    Natalie says:
    March 26, 2016

    I’m attempting to make this right now actually. Do you know if you can bake both the cheesecake as well as the cake the night before and assemble the next day?

    • avatar
      March 26, 2016

      When I made this I made the cheesecake the day before, then let the pineapple cakes cool completely. It should be fine to make them both ahead of time! I hope you love it, it was soooo good!

  8. avatar
    Rubyt says:
    March 31, 2016

    Do you also add the pineapple to the bottom cake layer just like you do on the top layer?

  9. avatar
    JULIE says:
    April 1, 2016

    So just made the Pineapple upside down cake, looks good, smells good. Can’t wait for his party tonight. He loves Pineapple upside down cake and Cheesecake. So this should be a win, win situation. The only thing I did different is I made some homemade caramel rum topping to drizzle on the pieces after sliced if they want it. I know gilding the lily here but sounded good?

  10. avatar
    Lisa says:
    January 20, 2017

    My son saw this on facebook and tagged me in it. He loves pineapple upside down cake so this is over the top.
    making it tonight for his 30th birthday. praying my cheesecake turns out. fingers crossed. Thanks for the recipe.

  11. avatar
    April says:
    March 1, 2017

    Do I need to do a water bath or wrap foil around the spring form pan?

      • avatar
        April says:
        March 1, 2017

        Thanks. I’m making this for my husbands birthday tomorrow. I just don’t want to mess it up.

  12. avatar
    Monica Padilla says:
    April 4, 2017

    Was the cake supposed to be dense? It was kinda like fruit cake. Still very good and everybody loved it but I’ve never had pineapple upside down cake that wasn’t fluffy. Maybe I’m just used to box cake mix for them

  13. avatar
    Nadine says:
    June 24, 2017

    this turned out amazing! one question, does it make a difference to assemble and then refrigerate until dinner time??

    • avatar
      June 24, 2017

      Yay! I’m so glad it turned out good. I think refrigerating for a while before cutting in will definitely help. If the cheesecake layer gets warm it might get kind of soft and mushy.

  14. avatar
    Jannarama says:
    July 26, 2017

    This is my favorite flavor at The Cheesecake Factory…actually, I should’ve said, WAS. I found out a month ago it’s no longer on the menu. I was heartbroken. Thank you for your recipe.

  15. avatar
    Mayra says:
    November 3, 2017

    Im making IT right now
    Hope I can Do it!!!!🙏🏼🙌🏼

  16. avatar
    Pd says:
    November 21, 2017

    Can I use a box cake mix?

  17. avatar
    Kristen says:
    January 13, 2018

    Do you know if you can do half the amount for the cheesecake so it is a thinner later in the middle?

    • avatar
      January 13, 2018

      I have never tried, but I think it would work. I’m not sure how long it would need to bake for though. If you do this, please let us know how it comes out!

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