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close up of a pineapple upside cake cheesecake on a white plate

Instant Pot Pineapple Upside Down Cheesecake

5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
Chill Time: 3 hours 28 minutes
Servings: 8 Slices
Calories: 429kcal
Author: Wendy


For the Cake

  • ½ cup brown sugar
  • ¼ cup butter melted
  • 20 ounces pineapple rings divided and juice reserved
  • 8 maraschino cherries
  • 1 cup vanilla cake mix
  • cup pineapple juice from can - add water to make ⅓ cup if there is not enough
  • 1 egg
  • 2 tablespoons vegetable oil plus 1 teaspoon, or canola oil

For the Cheesecake

  • 8 ounces cream cheese room temperature
  • ¼ cup sugar
  • 2 tablespoons heavy cream
  • 1 1/2 teaspoons all-purpose flour
  • ½ teaspoon vanilla extract
  • 1 egg room temperature
  • 2 tablespoons maraschino cherries drained and finely chopped.


  • Preheat the oven to 350 degrees. Prepare a 7.5 inch springform pan with non-stick cooking spray.
  • Take 2 pineapple rings and chop them finely. Set aside.
  • In the bottom of the springform pan, place the brown sugar and melted butter, patting into an even layer. Add four pineapple rings and cherries over the brown sugar layer with a cherry nestled in the middle of each pineapple ring.
  • To prepare the cake mix, add the cake mix, pineapple juice, egg, and oil to a bowl. Beat on low until combined and then on medium speed for at least two minutes.
  • Pour the cake batter over the pineapple rings and cherries. Bake for 35 minutes or until a toothpick inserted in the middle returns clean.
  • Place the springform cake on a wire rack to cool for 10 minutes. Run a knife around the cake to release from the springform pan. Release the outer ring of the springform pan. Allow the cake to cool completely.
  • When the cake has cooled, use a serrated knife to cut a layer about 1 inch from the top (undecorated side) of the cake. If it crumbles slightly, do not panic. Transfer this layer to another plate or piece of parchment paper.
  • With a medium plate over the remainder of the cake still on the springform base, flip the rest of the cake to invert it onto the plate. Run a sharp knife between the bottom of the springform pan and the cake to release, if needed. Set the top of the cake aside.
  • Place the trivet in the bottom of the electric pressure cooker liner. Add the minimum required amount of water according to the manufacturer’s instructions.
  • Wash and dry the springform pan and put it back together. Prepare the springform pan by wrapping aluminum foil around the bottom to protect from water seepage. Spritz the inside with nonstick cooking spray.
  • Place the undecorated cake layer into the bottom of the springform cake pan, pressing down into an even layer.
  • In a medium bowl, beat cream cheese until soft and creamy. Add the sugar and continue beating until fluffy, about 2 minutes.
  • Add the eggs, heavy cream, flour, and vanilla and beat just until combined.
  • Stir in the chopped pineapple and cherries.
  • Transfer the mixture to the springform pan and spread evenly. Cover the springform pan to avoid water dripping onto the cheesecake.
  • Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.
  • When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure until the pressure pin drops. Remove the lid and allow the cheesecake to continue cooling inside the pressure cooker for 20 minutes before removing.
  • Remove the aluminum foil and place the top of the cake into the springform pan over the cheesecake layer. Press down lightly. Cover the cheesecake with plastic wrap and refrigerate the cheesecake for at least 2 hours prior to serving.
  • Slice and top with whipped topping if desired.


This cheesecake can be stored in the fridge for up to four - five days. Be sure to store it in an airtight container. 
You can make this cheesecake the night ahead so it has plenty of time to set. 


Serving: 1Slice | Calories: 429kcal | Carbohydrates: 62g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 361mg | Potassium: 198mg | Fiber: 2g | Sugar: 48g | Vitamin A: 712IU | Vitamin C: 8mg | Calcium: 131mg | Iron: 1mg