Pineapple Upside Down Cake

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Pineapple Upside Down Cake

Pineapple Upside Down Cake

I have always wanted to make an upside down cake. Its been one of those things on my baking check list that I have been waiting to cross off for some time now and finally did.

So what makes an upside down cake special? For me, it was always its presentation and the fact that it is served upside down (and hence called Upside Down Cake). After eating it, I have realized its special not only because of the way it is baked and served. The combination of melted butter and brown sugar that caramelizes with the fruit which embeds itself in a fluffy moist cake while being baked is what makes this cake a treat.

An upside down cake can be made with any fruit, and I have seen some lovely variations floating all over the internet. Since this was my first time trying it, I had to go with the classic American version- the pineapple upside down cake.

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Pumpkin Maple Butter Swirled Cheesecake Bars

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Pumpkin Maple Butter Swirled Cheesecake Bars

Fall is here and that by default reads pumpkin to the food blogging world, or well at least to me! So when Sprouts sent me their new pumpkin label ingredients I was very excited to use them in my baked goods. I made some pumpkin donut muffins (will share the recipe soon) and these maple pumpkin butter swirled cheesecake bars. With just seven ingredients total, these cheesecake bars are an easy way to dive into fall flavors this month!

I am a big cheesecake fan. Probably the kinds who would join Chandler and Rachel with a fork, eating cheesecake off the floor (yes, I am a Friends’ nerd). A well baked cheesecake is the perfect dessert for me with its smooth and creamy texture and buttery graham cracker crust. And while I love cheesecake, the process of making it and the wait involved always makes me think twice before I embark on that adventure.

Enter these cheesecake bars. They are so easy to make, and the results- delightful. One of my friends, who is not a fan of cheesecake (such people do exist!) said she absolutely loved these. To give these cheesecake bars a fall flavor, I used pumpkin snap cookies instead of regular graham crackers for the crust and swirled some maple pumpkin butter over the top of the cheesecake mixture.

Update November 2019: In case you do not have pumpkin butter, I used this recipe to make a batch of my own: https://barefeetinthekitchen.com/pumpkin-butter-recipe/

You can substitute the pumpkin snap cookies for regular digestive cookies. I like to add a little cinnamon powder and dry ginger powder for added spice. 

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